One of my many cooking obsessions lately is butterscotch pie. Specifically, the butterscotch meringue pie from Pasadena's Pie 'n Burger. If you're in the area it's a must have. It's flavor is warm like caramel and actually buttery. Plus it's smooth with no sharp hits of artificial flavoring -- which is usually what comes to mind when I think of butterscotch today (e.g., butterscotch chips or butterscotch pudding from a package).
So this made me want to find the recipe for the ultimate butterscotch pie recipe. But first, one needs to decipher butterscotch pudding. So here's my first recipe -- courtesy of David Lebovitz. And even with my couple tweaks, all I can say is YUM! I'll have to try it again when it's cool but definitely pretty easy to execute.
Not sure if it's as buttery as the Pie 'n Burger pudding. But I guess that just means I'll have to go back for another slice. :o)
Ingredients
- 1/4 cup butter
- 1 cup dark brown, packed
- 3/4 teaspoon coarse sea salt
- 3 tablespoons cornstarch
- 2-1/2 cups milk*
- 2 large eggs
- 2 teaspoons whiskey**
- 1 teaspoon vanilla extract
- *The original recipe used whole milk but I used 2% because it was what I had on hand.
- **Asking my husband for his booze recommendation (because I'm not a drinker), he suggested a 12 year old Johnnie Walker Black.
Directions
Melt the butter in a medium-sized saucepan. Add the brown sugar and salt. With a spoon or spatula, stir until the sugar is well-moistened. Remove from heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth. Then whisk in the eggs.
While whisking, pour the remaining milk into the melted brown sugar, followed by the cornstarch mixture.
Return the pan to the heat and whisk constantly as you bring the mixture to a boil. Once it begins to bubble, reduce the heat to a low simmer and cook for one minute. Don't stop whisking!
After a minute, the pudding should be thick. Remove from heat and whisk in the whiskey and vanilla
Pour into serving cups and chill for about 4 hours.
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UPDATE: So warm, this pudding was absolutely heavenly. Cold, it developed the thing I hate most about homemade pudding -- it became grainy. BUMMER! I know it has something to do with the cornstarch and I'm sure there was something wrong with my execution. I guess it's back to the drawing board.