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    Creamy Butterscotch Pudding


    Source of Recipe


    David Lebovitz (Chez Panisse pastry chef)


    Recipe Introduction


    The pudding can be made 3 days prior and kept in the fridge.


    List of Ingredients


    • 2 cups whole milk
    • 3 tbsp cornstarch
    • 3/4 cup plus 2 tbsp packed dark brown sugar
    • 2 large eggs
    • 1/2 tsp salt
    • 1 cup heavy cream
    • 4 tbsp unsalted butter
    • 1 tbsp Scotch whisky
    • 6 oz bittersweet chocolate (finely chopped)
    • Sweetened whipped cream for seving.


    Instructions


    1. In a medium bowl, whisk 1/2 cup of milk with the cornstach.
    2. Whisk in the sugar, eggs and salt.
    3. In a large saucepan, cook the remaining 1 1/2 cups of milk with the cream over moderate heat until a skin forms on the surface (about 4 minutes)
    4. Gradually whisk one half of the warm cream into the pudding mixture into the saucepan and cook over moderately low heat. Whisking constantly, until the pudding thickens and just begins to boil (about 5 mintues).
    5. Remove from the heat and whisk in the butter and Scotch.
    6. Spoon the pudding into six oz custard cups or wine glasses and regrigerate until set (4 hrs at least)
    7. Meanwhile line a baking sheet with parchment paper.
    8. In a small heatproofbowl set in a saucepan filled with 1 inch of gently simmering water, melt 1/2 of the chocolate.
    9. Add the remaining chocolate and remove the bowl from the saucepan. Stir until smooth.
    10. Let stand until cool.
    11. Spoon the chocolate into a small sturdy reselable plastic bag and squeeze the chocolate into one corner.
    12. Then using a scissors cut off the ver tip of the corner of the bag (where the chocolate is)
    13. Drizzle the cocolate onto the prepared baking sheet in 6 tightly woven scribbles.
    14. Let stand at room temperature of refrigerate until set (30 minutes)
    15. CAREFULLY peel the papper off the chocolate scribbles and stick 1 in each pudding.
    16. Garnish with a dollop of whipped cream and serve.


    Final Comments


    Retro dessert with a fun twist!
 

 

 

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