By: Robin Kurss
When I was little, we lived next door to a family with 3 kids. Often, I was invited to dinner. Their mom ALWAYS made dessert, but it was usually Jello or pudding…and the box used only made 5 servings. Guess who didn’t get dessert?? To this day, (62 years later) I think of this whenever I see a box of Jello or pudding at the grocery store! Now that I’m the adult and can have pudding anytime I want it…I make my favorite…Butterscotch.
Serves 6-8
Ingredients:
• 1 ¼ c dark brown sugar
• ¼ c water
• ¼ c butter
• 1 ½ c whipping cream
• 1 ½ t salt
• 1 ½ c milk + ½ c milk
• 4 T cornstarch
• 2 egg yolks, beaten
• 1 t vanilla or vanilla paste
Instructions:
• Place brown sugar and water in a large saucepan over medium heat. Stir until sugar is dissolved and then increase the heat to medium high and cook until caramelized, 6-8 minutes. It may foam up which is ok, just don’t let it burn. Add the butter, cream, and salt and bring to a boil…cook for 3 more minutes.
• Add 1 ½ c milk and heat thru. In a small bowl, combine the rest of milk with cornstarch and mix till smooth. Add to pot. Cook on medium, stirring until thick. Mix 1 c of pudding into the egg yolks to warm them before adding to the pudding. Put back into the pan with the rest of the pudding and gently cook another 2 minutes.
• Remove from heat and stir in vanilla. Strain into a big bowl or individual serving dishes. Cover directly with plastic wrap to stop a skin from forming. Cool to room temp and then put in the fridge to cool completely.
I like to garnish with whipped cream and crushed peanut brittle!