My brave Vermont quest to bring together food-love and mom-life.

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A Localvore Nod to National Butterscotch Pudding Day

Posted on September 19, 2009 by crankycheryl

With incredible good fortune and nearly incalculable odds, National Butterscotch Pudding Day and the EatLocalVT challenge have converged.   How better to celebrate than to make a Vermont version of this homey and comforting dessert, no?

Just do be sure to use everything local you can get your hands on, if you please.

This version is adapted from David Leibowitz, who melted my heart with this intro on his original post:

One decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top.

If you don’t like pudding skin, why are you eating pudding in the first place? That’s the best part and you don’t want to be in the category of a big loser.

Now, do you?

Awesome.

Maple Butterscotch Pudding
Serves 4-6

  • 4 tablespoons butter, salted or unsalted
  • 1 c. maple sugar, maple syrup, or brown sugar if you must
  • 3/4 t. kosher salt
  • 3 T. cornstarch
  • 2½ c. whole milk
  • 2 large eggs
  • 2 teaspoons whiskey (optional, and I’m thinking about that apple brandy I hear that Shelburne Orchards has in its still once it’s ready)
  • 1 teaspoon vanilla extract
  • Whipped cream for serving.

1. Melt the butter in a medium-sized saucepan. Add maple sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted maple sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey (if using) and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.  Top with whipped cream, if you like.

Photo from MyBakingHeart, Creative Commons license.

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  • t hasuga

    That sounds amazing! Maple and butterscotch are two of my fave flavors for cake icing, so the idea of having them together in pudding is making me drool!


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