Mrs. BA is going to set out to reward our good neighbor, with some of his favorite butterscotch pudding. Not this recipe - but this one sounds really good, too (the Brave Astronaut is a sucker for toffee)
You have all heard me here mention what a great little town the Brave Astronaut lives in - that was reinforced tonight when I came home and found a letter from the mayor that the Launchpad had been recognized as one of the best decorated homes in the town! I can go to the Town Meeting on Thursday and pick up my certificate in person!
Butterscotch Pudding with Toffee Crumbles
Author: Jennifer Hill
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 3 tbsp salted butter
- ¾ cup packed dark brown sugar
- 1 cup heavy cream
- 2 cups milk
- ⅓ cup cornstarch
- ¼ tsp salt
- 2 large egg yolks
- 1 tbsp Scotch or whiskey
- 2 tsp vanilla extract
- ¾ cup cold heavy cream
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 1 chocolate-covered toffee bar (such as Heath or Crunchie), crushed
- Melt butter in a saucepan, then add brown sugar and stir until all brown sugar is wet-looking. Stop stirring, and let the mixture bubble and caramelize until it becomes liquid (rather than like thick wet sand) and it smells nutty and caramelly. This should take about 5-7 minutes. Remove from heat and whisk in 1 cup of heavy cream. Set aside.
- In a large saucepan off of heat, whisk together milk, cornstarch and salt. Place over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low and whisk in butterscotch.
- In a glass measuring cup, beat yolks with a fork. In a very slow, steady stream, pour about 1 cup of hot pudding mixture into the yolks, whisking constantly. Whisk yolk mixture back into remaining pudding and stir over medium-low heat until it thickens and a few sputtering bubbles appear at the surface, about 5 minutes. Transfer pudding to a large bowl (pressing it through a fine-meshed sieve if it looks curdled at all). Stir in scotch and 2 tsp vanilla extract. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding, and refrigerate until chilled, at least 3 hours or up to 24 hours in advance. Just before serving, beat cream on high speed of an electric mixer until soft peaks form. Beat in sugar and vanilla extract. Top individual servings of pudding with whipped cream, sprinkle with toffee crumbles and serve.