Butterscotch Pudding

September 19: National Butterscotch Pudding Day

Sometimes in our school lunch sacks, we would find “snack packs” of pudding in chocolate, vanilla or butterscotch flavor. The sugar rush we got from the creamy confections kept us hyperactive in classes for the rest of the afternoon!

Although we are (much) older, we still have a kid-like craving for puddings once in a while, so sometimes we make them from an instant boxed mix. But when we make a “mature” butterscotch pudding from scratch, we personalize the recipe with Islander’s Hawaiian sea salt and Big Island vanilla and Highlander’s Scotch whisky (Scottish or Canadian)! The latter is an optional ingredient, but why not put the Scotch in butterscotch pudding? It still gives grown-ups a sugar rush and a slight boozy buzz.

Whether with or without the alcohol, homemade butterscotch pudding is pretty good as a snack or dessert, especially on National Butterscotch Pudding Day.

Recipe

(Adapted from Ripe for Dessert by David Lebovitz)

Ingredients

• ½ stick (4 tablespoons) butter
• 1 cup dark brown sugar (we recommend C&H brand)
• ¾ teaspoon coarse sea salt (we used Hawaiian alaea)
• 3 tablespoons cornstarch
• 2 ½ cups whole milk, divided use
• 2 large eggs
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)
• 2 teaspoons Scotch whisky
• whipped cream, optional
• ground cinnamon, optional

Directions

In a saucepan, melt the butter over low heat. Stir in the brown sugar and sea salt until moistened. Remove from heat and set aside. In a small bowl, mix the cornstarch and ¼ cup of the milk to make a paste.

Whisk in the eggs. Pour the remaining 2 ¼ cups of milk to the saucepan with the brown sugar mixture. Return to the stove top and simmer on low. Whisk in the egg mixture, stirring constantly until thickened. Be careful not to burn the the mixture. Remove from heat and stir in the vanilla and whisky.

If the mixture is slightly curdled, mix in a blender until smooth. Pour into dessert glasses or custard cups. Cover with plastic wrap and refrigerate for about four or more hours or until set. Put a dollop of whipped cream and a sprinkle of cinnamon on top before serving.

Notes

• Thanks to Lisa L. for the Hawaiian vanilla.
• Search our blog for more butterscotch and Scotch recipes.