Bourboned Butterscotch Pudding

Posted by francis keyser Wednesday, October 6, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Cook Time: 30-35 min.
Chill Time: 3-4 hours
Difficulty: 1

I hated butterscotch flavored anything until I was about 24 years old, then all of the sudden I thought it was one of the best flavors ever! Zo made this Butterscotch dessert mixed with a little bourbon for me a while back and I just fell in love with the taste. I could not wait everyday to go home and have a serving of this pudding (and I am not a pudding fan.) I think it is best with just a dollop of whip cream and a few sprinkles of bittersweet chocolate chips! I can't wait to taste it again, Enjoy!

*Adapted from David Lebovitz who in turn adapted it from Ripe for Dessert (HarperCollins)

Ingredients:
4 tbsp sweet unsalted European butter
1 cup brown sugar
3/4 tsp kosher salt
3 tbsp cornstarch
2 1/2 cups whole milk
2 large eggs
2 tsp bourbon
1 tsp vanilla extract

Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

Remove from heat and stir in the Bourbon and vanilla. If slightly-curdled looking, blend as indicated above.

Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

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