I love watching Bob Morano’s reels on Facebook. He has given me a lot of ideas this yearm his methods are presented straight on and are never pretentious. The reel for the butterscotch pudding is here.
He is also starting a new Facebook page, Every Day Is Feast Day, which he is currently building.
I saw the pudding and had to give it a try.
Yes, it is sweet, but very indulgent with the heavy cream used. A delicious dessert for sure.
Butterscotch Pudding
Ingredients:
- 2 Tbsp unsalted butter
- 6 ounces brown sugar (by weight)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2 ounces granulated sugar (by weight)
- ¼ cup cornstarch
- ½ tsp fine sea salt
- 1 Tbsp pure vanilla extract
Directions:
In a heavy saucepan over medium heat, melt the butter and brown sugar, stirring.
Whisk in the milk and cream, and heat through, whisking often.
Meanwhile, whisk the egg yolks in a heat-safe bowl. Whisk in the sugar, then the cornstarch and salt, till smooth.
Add in a few ladles of the hot milk, whisking in to temper the eggs.
Scrape the egg mixture into the hot milk, whisking constantly.
The milk will start to thicken, and bubbles will form. As soon as the pudding is thick, take it off the heat and stir in the vanilla.
Portion into custard cups.
Serve warm or let chill.
Made 5 ample pudding cups.
~Sarah
This looks good, but I’ll need to replace the sugars with keto friendly ones and the cornstarch with glucomannan and the milk with a nut milk or more heavy cream and water. Because I’m T2 diabetic and can’t have the carbs or sugar.
I’ve looked for alternative flavors of pudding for a while; still looking for a pistachio pudding for a couple of recipes I have. Most online recipes just use a SF commercial pistachio pudding mix and embellish it….