A Better Butterscotch

A Better Butterscotch

Marcy asked me to post this recipe- I made it a few weeks ago for the first time and it's to die for! Better than Chocolate if you ask me :) For those who feel their arteries clogging just reading the recipe, I also made butterscotch tapioca pudding by tweaking the recipe on the box of instant tapioca by adding some butter and the butterscotch schnapps to the basic vanilla tapioca recipe- yum! (but much less rich depending on what kind of milk you use)

(From: Wednesday, December 30, 1998 / The New York Daily News, "For Pudding Fans, A Better Butterscotch", Nail down that elusive flavor and it's downhill from there By Christopher Kimball)

2 tbsp cornstarch
1/8 tsp salt
2/3 cup dark brown sugar
2 egg yolks
1 tsp vanilla extract
2-3 tbsp butterscotch schnapps (Hiram Walker ButterNip)
2 cups half-and-half, or 1 cup milk plus 1 cup heavy cream
3 tbsp unsalted butter, cut into pieces

Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl.

Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half-and-half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium to low heat, stirring constantly for 1 minute.

Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.

Deanna at an empty True North Farm ('cept for lots of little dogs)


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