If Brent wasn’t attentive during the Sunday sermon, his mom would reach into her purse and pull out a butterscotch candy to be unwrapped quietly so as not to disturb the pious. Butterscotch candy is a combination of brown sugar and butter, and the term “scotch” derived from the verb that means to score or break the confection apart before hardening. So as not to be disappointing, we’ve gone ahead and added actual scotch to our butterscotch pudding, but you can leave it out if you like. We still like eating this variation on a childhood favorite straight out of the pot, before it’s even cooled!
- 3 tablespoons unsalted butter
- 3⁄4 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 2 cups milk
- 1⁄2 teaspoon salt
- 3 large egg yolks
- 1 tablespoon Scotch
In a medium, heavy-bottom saucepan (with a light-colored interior so you can monitor the color of the butter), melt 2 tablespoons of the butter over medium heat. Cook for 2 minutes, or until the butter gets foamy, the foam subsides, and the butter is browned in spots. Remove from the heat and whisk in the brown sugar, cornstarch, ½ cup of the milk, the salt, and egg yolks.
Whisk in the remaining ½ cups milk, return to medium heat, and cook, whisking constantly, until the mixture comes to a boil. Reduce to a simmer and cook, whisking constantly until the pudding thickens (it’ll be thick like honey). Remove from the heat and whisk in the Scotch and the reaming 1 tablespoon butter.
Transfer the pudding to a bowl. Place a sheet of plastic wrap directly on the surface o the pudding and cool to room temperature. Refrigerate until ready to serve.
- Crush one sleeve of graham crackers and mix into one stick of melted butter, one cup of chopped pecans and one cup of flour.
- Spread completely over the bottom of an 11 inch casserole dish.
- Bake at 350 until golden brown—about 25 minutes
- Remove from the oven and allow to cool completely
- Mix 8 oz of cream cheese, 1 cup of powdered sugar and one cup of whipped cream (may use crème fraîche or Cool Whip)
- Pour your cooled butterscotch pudding from recipe above and spread evenly across the crust.
- Top with the cream cheese mixture.
- Sprinkle with crushed pecans.
- Serve cold.