Tuesday, May 12, 2015

TRUST ME. THERE'S NOTHING BETTER.


Butterscotch Pudding


      It's May 12th.  And it's 48 degrees Fahrenheit.  I miss Mom.  That is a subtle constant, but with holidays, particularly Mother's Day, it's always a little bit more raw.
So, with the weather and the mood, I made what Mom used to make for me whenever the whim called.

Butterscotch pudding.  Recipe handed down.  Typically it showed up in a pie, complete with crust and a high meringue, but I like each element of pies separately. 

So, for me, just the pudding.  

I've never tasted any butterscotch anything, that compares.


Sadie's Butterscotch Pudding



Mix~ 3 Tbls. of cornstarch
           2 Tbls. of white sugar
           dash of salt 

Then add ~ 2 1/2 cups of whole milk slowly.
                       3 egg yolks 
If you like mix, egg yolks into 2 1/2 cups of milk and then add that slowly to the cornstarch/sugar mixture.
Set aside.
In a heavy skillet (seasoned iron is perfect)
       Brown~ 1 cup of packed dark brown sugar
                        3/4 stick of unsalted butter
                         and 2 Tbls. of evaporated milk
Stir steadily and constantly, this will burn easily.   Cook on high medium till butter is melted, everything is mixed, and sugar's grain has melted.  Continue stirring till bubbly, and looks like melted carmel.  Allow to reach a dark brown, about 5 minutes from start.  While continuing to stir, slowly add milk/egg/cornstarch mixture.  Raise heat a tad, and bring to full boil, and cook till thick; about 3 minutes after reaching boiling.  I advise to use cooking mitts and wear long sleeves.  
Remove from heat after achieving thickening.

Makes 4~ 3/4 cup servings

Great with butter cookies, mixed with sliced banana, or by itself.

Tootles.