I recently got hooked on Le Grand Perdant 2. Unlike French cinema, which has a way of importing the best of America, French television has a way of importing the worst of America. Which often means reality shows. I have little patience for watching women named Bambi and Jennie compete for husbands named Tristan and Chad, but at least this one has a positive spin.
Even people voted off have achieved a personal goal of fitness and weight loss. So The Biggest Loser 2 isn’t necessarily The Biggest Winner. Call me sappy, but it’s nice to see a program where competitors support each other to achieve their goals.
I guess I’ve been away from the states for too long…I know, I know…pas américain!
Hence, every Monday night for the past few weeks, I’ve tucked myself into bed and watched 3 episodes of The Biggest Loser 2 back-to-back. In France, that’s not that much time since there’s usually only one commercial break in a program. So a one-hour American tv show lasts about 19 minutes. The finale is next Monday and I can’t wait. But the contestant that got the boot last night cheated and ate 9 brownies. 9 brownies! She got busted by the hidden camera which, thank goodness, I don’t have one around here.
Unless there’s something you guys aren’t telling me…
Speaking of big losers, boy, do I feel like a loser for not giving you a recipe for . So that there are no losers anymore (…if only that were true….) I made a deal with Deb—if I provide a Butterscotch Pudding recipe for her, she’d provide one for Black & White Cookies.
Because I’m a person of the highest moral character, and not a loser, I’m keeping my end of the deal here with my fantastically-creamy, hyper-delicieux Butterscotch Pudding. It’s a recipe which I’ve updated from my second book, Ripe For Dessert, which is going out of print and just a few soon-to-be-rare copies remain. So if you want one, now’s the time to grab it.
For the absolute best flavor, I like to use cassonade, a natural brown sugar which is easily available in France. Because it’s more acidic than ordinary brown sugar, the warm pudding may get slightly curdled after it’s cooked. If so, simply whiz it until smooth in a food processor or blender, noting that if you use a blender, do it in two batches and secure the lid since hot liquids can be dangerous if the blender container is more than half-full. You might want to drape a kitchen towel over the lid as well, just to be sure.
You’ll also notice I add a splash of whiskey. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy.
Although the name implies it, it doesn’t have to have scotch or whiskey in it, but I find the flavors marry so well that I can’t resist adding a little shot. I once worked with some Mexican cooks who were stunned to see me adding vanilla to their beloved flan. I had no idea I was committing heresy against an entire nation. (Which wouldn’t be the first time…) But as I like to say, that’s one of the beauty of being an adult: you can make those decisions for yourself.
But one decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top.
If you don’t like pudding skin, why are you eating pudding in the first place? That’s the best part and you don’t want to be in the category of a big loser.
Now, do you?
Servings 4 servings
- 4 tablespoons butter, salted or unsalted
- 1 cup packed dark brown or cassonade sugar
- 3/4 teaspoon coarse sea salt
- 3 tablespoons cornstarch
- 2 1/2 cups (625ml) whole milk
- 2 large eggs
- 2 teaspoons whiskey
- 1 teaspoon vanilla extract
Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
FAQs
Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
What is butterscotch pudding made of? ›
Homemade butterscotch pudding is in its own playing field. In 1 pot, we're combining caramelized brown sugar and butter with a splash of vanilla and bourbon. Butterscotch pudding is luxuriously creamy and velvet-rich. Top with salted caramel, fresh whipped cream, and toffee bits for a truly unforgettable dessert.
Why is my butterscotch pudding grainy? ›
If, while you are waiting for the milk mixture to simmer, you combine the sugar and eggs too early but do not whisk often, the sugar can start to coagulate the eggs, which will result in a grainy final texture.
How to make pudding better? ›
Add more flavor
A teaspoon of vanilla extract can add richness to any pudding. A bit of espresso powder can make chocolate puddings taste more chocolaty—add more for a mocha flavor. You can stir in a bit of your favorite liqueur too.
How do you fix pudding that didn't set? ›
Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.
How do you fix instant pudding that didn't set? ›
If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.
What is the main ingredient in butterscotch? ›
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.
What's the difference between caramel and butterscotch pudding? ›
The main difference between caramel and butterscotch is that caramel is made by heating white, granulated sugar to various stages, while butterscotch is made with brown sugar and butter, which gives it a deeper, more rounded flavor, thanks to the butter and molasses.
Does Jello make cooked butterscotch pudding? ›
Snack happy. Jell-O Butterscotch Artificially Flavored Cook & Serve Pudding & Pie Filling Mix tastes great whether you enjoy it as a treat or use it as an ingredient in your favorite dessert recipes. Add some wonder to your day with a delicious snack.
Does butterscotch pudding go bad? ›
When does butterscotch pudding expire? When does butterscotch pudding expire? Unopened, store-bought butterscotch pudding typically stays good for about 4 to 6 months past the date printed on the package when stored in your pantry.
Butterscotch is butter and brown sugar that has been slowly heated together to create a soft-crack candy. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.
What is the shelf life of butterscotch pudding? ›
Butterscotch pudding, like most puddings of this type, will keep in the refrigerator for 3-4 days.
What can I add to instant pudding to make it better? ›
Nuts: Chopped nuts, such as toasted almonds or pecans, can add a delightful crunch and a nutty flavor to your pudding. Whipped Cream: Top your pudding with a dollop of homemade or store-bought whipped cream. The light, airy texture and sweetness of whipped cream can balance the richness of the pudding.
How do you keep homemade pudding from getting watery? ›
Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.
Why is my butterscotch not thickening? ›
Why won't my butterscotch sauce thicken? Once your sauce comes to a bubbling simmer let it cook for 3 full minutes without touching it. If you don't cook the sauce enough it won't thicken. If you cook it for too long, or at a full boil, then it will thicken too much and be more like butterscotch candy.
Why is my butterscotch sauce not thickening? ›
If the sauce cools down and you still find it to be too thin, then it's undercooked. You can place it back on the heat for a bit to let it thicken up even more. If it's too thick, gradually add a bit more cream until it reaches the desired consistency.
Why is my instant pudding not dissolving? ›
It could be a bad quality pudding mix, improperly stored pudding mix, or a wrong ratio of mix to milk. In the case of badly dissolving powders, you want to be more careful. You should use the proper amount of liquid - start out with around 1.5 times more liquid than powder by volume, and make a slurry.
Why is my caramel pudding watery? ›
A runny custard is a sign that it has not been fully cooked and so is not setting. You want to take it out of the oven when it appears firm but has just a slight wobble to it.
