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Butterscotch Custard Pudding
Butterscotch is one of my favorite fall flavors. It always reminds me of warm autumn days and picnics under turning trees, when the leaves are swirling down, creating a crunchy carpet. Once my mom introduced me to cooking pudding, I experimented with all the recipes in her old book. She only let me make Butterscotch pudding on special occasions, as it is sweeter than most custards, and little ones can only handle so much sweetness before bed.
There is nothing like homemade Butterscotch pudding. If you have not tried it, I beg you to forget the store bought varieties, and make some of your own. I remember one very disappointing trip to my grandma's house. She had asked me ahead of time what I would like to make for dessert, and of course I told her pudding. She said she would be ready! I arrived, and we did our usual things, such as viewing the garden and a long walk around the cemetery, then we headed back to her house to make supper and dessert. She had decided that supper was going to be simple, so that we had time to cook together. Fish sticks and tatter tots went in the oven. I began pulling out pudding ingredints and a sauce pan. She gave me a very strange look, while telling me all we needed was a bowl and milk.
"What kind of pudding would this be?" I wondered. Then she produced a small box, emptied the contents into the bowl, measured some milk, handed me a spoon and told me to stir it for two minutes, while she left the room. I did, and the results were okay, if you like cold pudding from a box... but that is not what I call cooking together -- nor dessert! So here is the recipe I cook up with my kids, and I think the next time I visit her, I will take her some.
Buterscotch Custard Pudding
- 1 1/2 cups brown sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 2 large eggs
- 3 cups milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- Mix sugar, corn starch, salt and eggs in pan.
- Stir in milk until well combine. Cook over medium temperature, stirring frequently, until mixture thickens and boils. Boil 1 minute. Remove from heat.
- Stir butter and vanilla extract.
- Serve hot or cold, as desired.
Makes 6 1/2 cup servings.
- Pour into dessert bowls or wine glasses, add a dollop of whipped cream, and enjoy.
- Pour warm pudding into an Oreo cookie crust, chill, spread with whipped cream and chocolate sprinkles, for a butterscotch cream pie.
- Serve warm, with apple slices and pretzels. Perfect on a fall outing.
- Pour into little reusable containers with lids, chill and include in sack lunches. Remember to include a spoon!
- Last but not least, make half a batch, when no one is around, then eat straight out of the pan!
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