145.4…Butterscotch Pudding with Cream and Toffee
Here is the last Bunco recipe and I may have saved the best for last: Butterscotch Pudding with Cream and Toffee. It is fabulous beyond words.
Butterscotch Pudding with Cream and Toffee (Serves 6)
Recipe from Phillis Carey
1/2 cup brown sugar
3 Tbsp. water
1 1/2 cups whole milk
1/2 cup heavy cream
3 Tbsp. sugar
3 large egg yolks
1/4 cup whole milk
1/4 cup cornstarch
1/4 tsp. salt
3 Tbsp. unsalted butter, cut into 4 pieces, at room temperature
2 tsp. vanilla extract
2 Tbsp Myers Rum or single malt scotch whiskey, optional
Sweetened whipped cream for topping
Heath Bar bits for topping
1. Put the brown sugar and water in a medium, heavy-bottomed saucepan; put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring constantly and lowering the heat if necessary, boil for 2 minutes. Add milk and cream and bring to a boil - don't worry if the mixture curdles.
2. While the milk is heating, put the sugar and egg yolks into the food processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the cornstarch and salt and pulse a few times to blend.
3. With the machine running, very slowly, pour in the hot liquid. Process for a few seconds, then pour everything back into the saucepan. Cook pudding, whisking constantly until pudding thickens and a couple of bubbles come to the surface and pop, about 2 minutes. You don't want the pudding to boil, but you do want it to thicken, so lower the heat, if necessary.
4. Add the butter, vanilla and optional rum or scotch and whisk until everything is evenly blended.
5. Pour the pudding into six ramekins. If you don't want a skin to form, press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the puddings for at least 4 hours. Serve topped with sweetened whipped cream and toffee bits.
Last night we went to our club for Burger Night. I ordered a turkey burger with arugula, tomato, red onion, pesto aioli and sweet potato fries. Basically a plate of heaven.
Breakfast this morning was pineapple Chobani yogurt, Almond Coconut Granola (recipe coming) and mixed berries.
My husband dropped the kids off at school and I went to Cardio Muscle class. Afterwards I ran errands stopping at Wahoo's for lunch. It has been a long time since I had been there! I decided to try a new salad: Power Chopped Salad with fish.
It was a pretty crappy salad. I had it with the cilantro dressing I like but it still was dry and bland. It tasted like something I threw together from a bunch of random leftovers from my fridge. Won't be ordering it again.
Well, the kids have started homework again so my evenings will be less pleasant. When's the next vacation??
Are you a pudding fan? I'm not normally but this pudding recipe makes me one!