Rich Butterscotch Pudding ala #LATimes from author @DarylWoodGerber

From Daryl:

I saw this recipe in the LA Times and had to make it. I adore butterscotch anything. I have to admit that once I made it, it was hard to keep it away from me. I knew I’d get sick if I ate the whole 8 servings in one sitting, but golly, I wanted to!

This will make a terrific holiday dessert. As light as pumpkin pie and just the right color for all things Thanksgiving! It can definitely be made a day ahead.

Mind you, this recipe is not for the faint of heart. There are a lot of steps. I put all the ingredients on the counter before I started. I arranged all the bowls and such, too.  I mention in my instructions that my sieve didn't work very well. I was using a small-holed colander, but even that didn't seem to work well, so I allowed "lumps" to be okay. Flavor mattered most.  If you want perfection, I wish you luck. Maybe you're a better or more patient strainer than I am.   LOL

Enjoy!

From the Food and Dining section of the Los Angeles Times.

Ford’s Filling Station Butterscotch Pudding

Takes about 40 minutes plus chilling time to make. Serves 8.

See my notes in brackets. [*]

Mascarpone Cream

1/2 cup heavy cream

1/4 cup fine granulated sugar

1 teaspoon vanilla extract

8 ounces Mascarpone cheese

In a large bowl, whip the heavy cream with the sugar and vanilla to soft peaks. Don’t over mix. In a separate bowl, whip the Mascarpone until loosened and fluffy. Carefully fold in the whipped cream. Set aside.  [*Note: this was HARD to carefully fold in. I mixed it and it was fine.]

Butterscotch Pudding and Assembly

2 1/4 cups cream

1 cup plus 2 tablespoons milk

1 egg

3 egg yolks

6 tablespoons cornstarch

1 cup plus 2 tablespoons packed brown sugar

1 1/8 teaspoon salt

1/4 cup water

3 3/4  tablespoons butter

1 1/2 ounces dark rum (not spiced)

Prepared Mascarpone cream, recipe above

1/4 cup crushed candied pecans [*Note: or regular pecans]

In a bowl, combine the cream and milk. Set aside.

In a separate bowl, whisk the egg, yolks, and cornstarch until smooth. Set aside.

In a large pot, combine the brown sugar and salt, along with the water. Heat the mixture on high heat until the sugar has caramelized, 5 to 7 minutes, stirring with a spatula.

When the sugar mixture is caramelized, whisk in the milk and cream mixture until smooth. [*Note: the caramel did seize, but with heat, it melted again in the milk mixture.]  Bring to a boil. [*Remember, milk will boil over if not careful, so the moment you see it boiling, remove pan from heat!]  Meanwhile, place the butter in a strainer set over a bowl which has been placed in a larger bowl of ice water. [*Note: fill larger bowl about halfway.]

Once boiling, stir a little of the hot cream mixture in with the eggs and cornstarch to temper. Then add the egg/cornstarch mixture to the pot. Continue whisking in the pot until the pudding thickens.

Remove from heat and immediately strain into the bowl set over the bowl of ice water to stop the cooking. Stir in the rum, then continue gently stirring until the pudding has cooled. About 3-4 minutes. [*Note: my strainer didn’t work, as I stated above, so I gave up.]

Remove the bowl of pudding from the bowl of ice water, cover with plastic wrap, and chill.

To serve, spoon the pudding into serving dishes and then top with a dollop of Mascarpone cream and a sprinkling of pecans.

 

Next book: Wreath between the Lines, 7th Cookbook Nook Mystery
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