Butterscotch Pudding

From Traditional Home Magazine, May 2017, page 78 “Oh gosh, pudding!” is the comment of surprised delight you’ll hear from your guests. Pudding is retro in feel, American in spirit, and wonderfully rich. The darker pudding spooned in the bottom is a trifle more caramel-like in flavor and adds a contemporary note to this nostalgic dessert.

Butterscotch Pudding
Adapted from traditionalhome.com
Butterscotch Pudding

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from traditionalhome.com

Ingredients

  • Butterscotch Pudding:

  • 2

    cups packed brown sugar, divided

  • 5

    tablespoons cornstarch, divided

  • 1/4

    teaspoon kosher salt

  • 3

    cups milk

  • 1-1/4

    cups whipping cream, divided

  • 5

    egg yolks

  • 1/4

    cup unsalted butter

  • 2

    teaspoons vanilla

  • Candied Pecans:

  • 2

    cups pecan halves

  • 1/2

    cup sugar

  • 2

    tablespoons butter

  • 1/2

    teaspoon vanilla

Directions

For Butterscotch Pudding, in large saucepan combine 1 cup of brown sugar, 4 tablespoons of cornstarch, and salt. Stir in milk and 1 cup of cream. Cook and stir over medium heat until thickened and just bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of milk mixture into yolks. Add yolk mixture to milk mixture in saucepan. Bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Transfer to large bowl; set aside. In small saucepan stir together remaining 1 cup brown sugar, 1 tablespoon cornstarch and remaining 1/4 cup cream. Bring to boiling, stirring constantly to dissolve sugar. Stir in 1 cup of cooked pudding mixture. Transfer to medium bowl. Cover surface of both pudding mixtures with plastic wrap. Cover; chill at least 3 hours or up to 24 hours. To serve, spoon darker butterscotch pudding in bottom of each serving dish. Top each with lighter-colored butterscotch pudding. Garnish with Candied Pecans and candy crumbles. Reserve remaining Candied Pecans for another use. Makes 8 servings. For Candied Pecans, preheat oven to 325°F. Line baking sheet with foil; butter the foil. Set pan aside. Spread nuts in shallow baking pan. Bake 10 minutes, stirring once. Meanwhile, in large heavy skillet heat sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of sugar melts (it should look syrupy); begin to stir only when sugar is completely melted to keep from overbrowning. Stir sugar as it melts. Reduce heat to medium-low; continue to cook until all sugar is melted and golden, about 5 minutes. Add butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto prepared baking sheet. Cool completely. Break apart (some sugar will form crumbles; spoon atop pudding) Recipe by Chef Mary Payne Moran

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