With the help of Adam Gopnik‚Äôs conversational recipe for butterscotch pudding in his book ‚ÄúThe Table Comes First‚ÄĚ I finally perfected my recipe for butterscotch pudding. My mother made the best butterscotch cream pie but used a mix and no matter what new recipe or technique I tried with ‚Äėnatural‚Äô ingredients, I never came close until now. Sprinkle whipped cream with grated milk chocolate or instant espresso powder if you wish and use 1 tbsp additional cornstarch for a pie filling.
Makes 8 servings
1. Place sugar in the bottom of a large saucepan and stir in water just to moisten. Place on medium high heat and without stirring, but watching closely to prevent burning, cook until sugar melts and turns deep golden brown ‚Äď usually 5 to 8 minutes. Remove from heat. Standing back, add cream all at once. Stir until smooth. Add all but 1/2 cup milk and bring to a boil.
2. Combine reserved 1/2 cup cold milk with cornstarch, egg yolks and salt. Stir until smooth. Whisk into hot mixture and cook until custard thickens.
3. Stir in Scotch and butter. Strain and spoon or pour into serving cups. Sprinkle with a bit of salt. Refrigerate until set. Serve with whipped cream.