Butterscotch Pudding for Mature Taste Buds

The butterscotch sauce I had left over from yesterday begged to be used! No, really. It jumped out of the fridge and said, “Eat me! Eat me now!”

What could I do? I wasn’t about to disappoint poor butterscotch sauce now was I? Of course not!

So how do you turn that runny sauce into something that’d impress even the most discerning guest?

Add Scotch of course! Oh, I meant turn it into pudding! But since we’re talking about Scotch anyhow, definitely add it to the pudding!

I’m sure any Scotch will taste wonderful, but I prefer something with just a little hint of peat, not too strong. That peaty flavour is really going to work so well with the sweet pudding flavours. But I don’t want to overwhelm the pudding with peat either. A careful balance is required!

I used Distillers Edition Talisker

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Forgive the lack of pictures of the pudding making process. It involved separating eggs, and I had a lot of help. I was terrified I’d have to wash my camera if it came anywhere near the pudding making area. As it is I have to wash the carpet down the hall because eggs like to travel and see the world too you know.

In case you haven’t guessed already, you’ll need to dived some eggs. Which means I have left over egg whites in my fridge tonight. Tomorrow they’ll become something else. 🙂 YUM!

Gluten and Corn-free Butterscotch pudding Recipe:

3 C whole milk
2 tbsp potato starch
3 egg yolks
3/4 C butterscotch sauce (or however much is left over from making the Frozen PB Pie)
1 tbsp Scotch

Have the potato starch in a small bowl ready.
Heat the milk in a medium saucepan over medium heat. stir constantly.
Once heated through, add about 1/4 worth a little at a time, to the egg yolks to temper them, stir well adding the hot milk.
Pour the egg yolks and milk back into the pot. Combine well, then add a few tablespoons worth to the bowl of potato starch (exact amount doesn’t matter).
Once well incorporated, add to the pot and whisk thoroughly while increasing the temperature until the milk froths and thickens. Immediately remove from heat and whisk the scotch into the pudding.
You can serve warm, or cover with plastic wrap and refrigerate for later.

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This really was so delicious! Everyone licked their bowls clean, and fought over the pot too.  If we were serving this with company, I might have asked my children to keep their bowls on the table, but since we didn’t have company we all pretended to be puppy dogs and then it was perfectly acceptable for me to lick my bowl clean too! :p

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