23 June 2011

Butterscotch Pudding - Unmolded or Not

Butterscotch pudding was never my first choice as a child. Given a choice, I'd take chocolate every time. Now I love it. Maybe its subtleties are lost on chocoholic children like I was. Of course, unless I was at home, the puddings in question were usually the boxed kind. I don't think they tasted that bad, but that fake orangey color was not appealing to me.

This pudding is so easy, you can sit back and let the kids make it! It has 6 ingredients, no eggs, no complicated steps, no straining. It takes no more effort than the boxed kind, but has no artificial ingredients. And my recipe has a lot less sugar than most. Since the husband with texture issues doesn't like "runny" pudding, I make it firmer, like a pie filling, and sometimes make these unmolded puddings. If you like a looser/thinner pudding, just use the lesser amount of cornstarch.

Next time you have a fancy dinner party, cap it off with a simple butterscotch pudding. Perfectly delicious on its own, it can be prettied up for company with a little whipped cream and toasted pecans or chocolate curls. What's not to love? It's comfort food!

(Pudding is a part of childhood; everybody has a pudding story. What's yours? Out of thousands of readers, only a tiny fraction of you ever leave a comment! C'mon, talk to me!)

Butterscotch Pudding

(Makes 5 servings)

1/2 packed cup dark brown sugar
3 to 4 tablespoons cornstarch (4, if unmolding)
1/4 teaspoon salt
3 cups milk (I use organic 2%)
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract

1 In heavy-bottomed 2-quart saucepan (I like the All-Clad Stainless 2-Quart Saucepan), whisk together brown sugar, cornstarch and salt. Gradually whisk in milk. Bring to a boil over medium heat, stirring constantly; continue cooking for 1 minute. Remove from heat.

2 Whisk in butter and vanilla extract (and, sometimes, a spoonful of dark rum). Pour into 3/4-cup ramekins and, unless you are a fan of pudding skins, cover with circles of buttered parchment paper. Chill for at least 4 hours.

3 Serve pudding in the ramekins or as unmolded puddings turned out onto plates.


TONY said...

Yes, Jean, "what's not to love."

I think the way you introduce your recipes, the personal touch, references to your self and your family, are absolutely lovely. I think your style is wonderful. It feels warm and friendly.

If you were to produce your own book you could start with selling it at your local bookshop, have it displayed in your nearest library sell it at the local fete. A local newspaper could do a feature and then perhaps an interview on local radio.Waht do you think? I think you would be magic, Jean.

National stardom wouldn't be too far down the road. Then the world!!! (Oh!!! Hope I don't sound too Tutonic.)

All the best,

Jean | DelightfulRepast.com said...

Aww, Tony, thank you for the vote of confidence! Would love, love, love to do a cookbook! Can do without the stardom, but could use the cash (LOL)! Not to mention an accomplishment I could dedicate to my dear departed mother who was the world's greatest cook.

Thomas "Sully" Sullivan said...

re: childhood;s boxed butterscotch. Yeah, it tasted that bad. Tasted orange. Had no idea the ingredients were so simple. And thanks for the info about "skinned" pudding. I like the skin if it's fresh – warm. What's pudding without skin in the game?

Jean | DelightfulRepast.com said...

Yes, I don't mind *warm* pudding skin; but cold? Grizzly! So whip some up now that you know it's no more difficult than the horrid boxed kind.

LANA said...

It looks so good and so easy I must try it! Homemade is always so much better, isn't it? Lana www.lifeatwildberrycottage.com

Jean | DelightfulRepast.com said...

Thanks, Lana! Yes, and homemade is a lot more fun, too!

Unknown said...

Oh, I do love butterscotch pudding! Even had a kid I seriously had a hard time choosing between that and chocolate.. and I LOVE chocolate :)

Jean | DelightfulRepast.com said...

Thanks, Jenn! Hope you'll make some soon (a blast from the past!) and let me know how it turned out for you.

Kristin said...

My pudding story was finger painting with pistachio pudding in nursery school. In fact, that is my only memory of nursery school. I don't think much pudding got on the paper....I still have a weird nostalgia for that sweet, crazy green, boxed pistachio pudding, and I make almost everything from scratch. You've inspired me to try my hand at a homemade version, I know it would be so much better!

Jean | DelightfulRepast.com said...

Kristin, I can just see that scene! Lots of little green faces! Thank you for sharing that story.

Kim Lutz said...

This sounds so good. I am definitely going to give this a go (with a non-dairy milk, though).

Jean | DelightfulRepast.com said...

Kim and Megan, thanks! Should work. I use non-dairy milks more than regular. Lots of rice milk. Haven't used it yet for this particular pudding, but should work.

Cranberry Morning said...

I'm with your husband on the runny pudding. But I love a thick pudding, and always loved chocolate pudding when I was a kid. I would add shredded coconut and chopped walnuts, even back then.

But butterscotch? That sounds good. I think I would like it even better now.

Jean | DelightfulRepast.com said...

Thanks, Judy! I like the walnuts with chocolate as well, but definitely pecans with the butterscotch.