Butterscotch Pudding
serves 6
Butterscotch is one of my favorite flavors and the ingredients are almost always on hand. At Schraffts--how I miss them--there were divine caramel sundaes with walnuts. Woolworths--also gone--used to have a pot of hot butterscotch sauce at the end of the counter next to a pot of hot fudge.
This recipe is part of the Barbara Kafka Dessert Anthology.
4 tablespoons unsalted butter
3/4 cup (packed) light brown sugar
1/4 cup all-purpose flour
1 1/2 cups milk
3 egg yolks
1 teaspoon vanilla
prep: 20 minutes
total: 2 hours 30 minutes, includes chill time
heavy, 1-quart saucepan
whisk
medium-sized mixing bowl
1. In a heavy, 1-quart saucepan, melt butter over medium heat. With a small whisk, beat in brown sugar; whisk just until incorporated. Reduce heat to low. Simmer caramel 2 minutes.
2. Remove pan from heat. Sprinkle flour over caramel; whisk to incorporate. Return pan to heat. Pour milk into pan in thin steady stream, whisking constantly. Mixture should be smooth. Heat to simmering, whisking frequently. Simmer 3 minutes. Remove from heat.
3. Place egg yolks in medium-sized mixing bowl. Slowly pour in half the caramel, whisking thoroughly. Pour egg yolk mixture into the remaining caramel in saucepan. Whisk over low heat 30 seconds. Pour pudding into bowl. Stir in vanilla.
4. Wrap in plastic wrap so that the sheet of plastic touches the surface of the pudding. Cool to room temperature. Chill at least 2 hours. Serve cold with heavy cream or milk for pouring over pudding.
