Thursday, December 8, 2011

Butterscotch Pudding

Mmmm...butterscotch.  What an incredible flavor...there are so many words to describe it: sweet, rich, buttery, slightly salty, creamy, warm, caramel-y, and oh so delicious!  I could eat an entire bag of butterscotch chips in one sitting.  They're just so yummy and scarily addicting!  I even like them more than chocolate chips.  Although, this pudding does not taste quite like butterscotch's more like a rich vanilla pudding. It's primarily made with brown sugar and butter - two of the most spectacular ingredients known to man. If you like butterscotch, you will like this recipe...but even if you don't like butterscotch, you will very much enjoy it as well.

4 Tbsp butter, salted or unsalted
1 cup packed brown sugar
3/4 tsp coarse sea salt
3 Tbsp flour 
2½ cups milk
2 large eggs
1 tsp vanilla extract

1. Melt butter in a medium saucepan. Add brown sugar and salt; stir until the sugar is well-moistened. Remove from heat.
2. In a small bowl, whisk together flour and 1/4 cup milk until smooth (there should be no visible pills of flour). Whisk in the eggs.
3. Gradually pour remaining milk into the melted brown sugar, whisking constantly, then whisk in the flour mixture as well.
4. Return pan to 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.
5. Remove from heat and stir in vanilla. If slightly curdled looking, carefully blend the pudding in a food processor or blender, in two batches, until smooth.
6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

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