Like many parents before me, I have now discovered the secret to getting children to eat their dinner. Have pudding as the dessert. Two evenings in a row I had pudding on offer for dessert and Timothy sat down at the table and ate his dinner with a minimum of pre-schooler drama.
On a related note to pre-schooler drama, I am currently reading One More Time… by Amy McCready in an effort to change the way we discipline and parent in general. What we are doing is not working. Time-outs are useless and I don’t want to yell and scream all the time because Timothy won’t put his damn shoes on, or flush the toilet, or eat his dinner, or put his toys away, and so on. I will let you know how it goes because the pudding bribery method will only work for so long and then the kid will have figured me out soon.
Ok, parenting digression over; back to pudding talk.I strongly recommend that you pick up a bag of organic dark brown aka Muscovado sugar for this recipe. I love regular soft brown sugar and for most recipes it is fine but the flavour you get from the organic brown sugar simply can’t be created with regular brown sugar. If you don’t want to buy the organic brown sugar because of cost or indifference then, of course, regular brown sugar will give you a delicious pudding. It will just taste different than what I make. That is the beauty of cooking in your own kitchen; you make what you want to make with the ingredients you have.
My pudding recipes are slightly different than others I’ve seen on blogs. After lots of testing on my chocolate pudding recipe, I figured out that you need more egg yolks than whites or it is too eggy. More than 2 tablespoons of cornstarch makes it too starchy for my taste. This is why I use 2 yolks, one whole egg and 2 tablespoons of cornstarch
Boil up some sugar and join us as #CaramelWeek continues. Below is a list of who is participating in the #CaramelWeek festivities with links to their blogs and recipes. I confess that I copied this list from Climbing Grier Mountain, since I’m kinda lazy and she had it laid out so well.
Kirsten @ Comfortably Domestic – Crockpot Dulce de Leche
Beka @ Kvetchin’ Kitchen – Caramel Apple Pie
Mads @ La Petite Pancake – Caramel Banana Bread Pudding
Allison @ Decadent Philistines Saves the World – Salted Caramel Pork Loin w/ Shaved Brussel Sprouts & Apple Salad
Carrie @ Bakeaholic Mama – Chewy Milk Dud Brownies
Jeanne @ Inside NanaBread’s Head – Chocolate Alfajories with Salted Vanilla Bean Caramel
Haley @ The Girly Girl Cooks – Almost Famous Fairground Caramel Sauce
Kirsten at Comfortably Domestic – Vanilla Alfajor Cookies
Lauren @ Climbing Grier Mountain– Dulce de Leche Milkshakes with Caramel Drizzle
Kat @ Tenaciously Yours – Popcorn Crunch Sundae
Christina @ Buffy and George – Butterscotch Pudding (but you already know this 😉 )
Megan @ Country Cleaver – Pear Caramel Mini Cheesecakes
Madeline @ Munching in the Mitten – Caramel Cake
Kirsten @ Comfortably Domestic – DIY Dulce de Leche Coffee Creamer
Katie @ The Hill Country Cook – Salted Caramel Pie
Rich and creamy Butterscotch Pudding that uses organic brown sugar for extra flavour and a couple splashes of Scotch.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3/4 cup organic dark brown (Muscovado) sugar
- 1/2 cup whipping cream (35% cream)
- 1/4 cup salted butter
- 2 tbsp Scotch Whisky
- 2 cups whole milk
- 2 egg yolks
- 1 whole egg
- 2 tbsp cornstarch
- 1 tsp vanilla
- In a medium saucepan, stir together the brown sugar and cream. Bring it to a boil, stirring often and let it boil until it thickens, about 5 minutes.
- While that boils, whisk the egg yolks, whole egg, cornstarch and vanilla in a large glass measuring cup.
- When the caramel is thickened to the consistency of corn syrup, remove it from the heat and add the butter and Scotch.
- Put the pot back on the heat and melt the butter. When that has melted, stir in the milk and heat until the milk starts to steam.
- Very slowly, starting with dribbles, whisk the hot milk and caramel into the eggs and corn starch. When it is all incorporated, pour it all back into the pot.
- Over a medium low heat, whisk constantly until thick. It is thick enough when the whisk leaves a trail that stays for several seconds. Do not let it boil.*
- Pour the pudding into a heatproof bowl through a fine-mesh seive and cover with plastic wrap directly on the pudding.
- Chill for at least 4 hours before serving. Garnish with a dollop of whipped cream or shaved white chocolate.
If it does get hot enough to bubble then remove it from the heat and pour it into a heat-proof bowl immediately. Don't scrape the pot. There will be bits on the bottom that aren't very nice.