pudding, but not the british kind

Posted by adswithmyvegbox on

So, things to know about this pudding. It has ALL the dairy in ALL the forms, so you’re making a commitment to dairy. It is amazing with or without the whisky, and it might be important for some people to know that you aren’t burning the alcohol off. The original recipe (https://food52.com/recipes/9706-kick-butt-erscotch-pudding) calls for dark brown sugar. I find this makes it pretty sweet, so if you have a sweet tooth and like the complexity of a dark brown sugar, stick with the recipe as written in the link above. If you don’t want the sweetness to compete with the whisky, go for a lighter brown sugar in what I provide below. I’ve done it both ways and I tend to prefer it with a lighter brown sugar because I like whisky and salt more than sugar, but that is just me and I’ve written out the recipe the way I like it and also a bit more of a British-friendly ingredient list.

Ingredients:

  • 3 tablespoons butter, divided
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon sea salt
  • 1 cup heavy cream/whipping cream/double cream (something with at least 32-35% butterfat)
  • 3 tablespoons cornstarch (if you’re in North America) or cornflour (if you’re in the UK)
  • 1 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whisky
Method:
  1. Melt 2 tbs. of the butter over medium heat in a pot. Once melted, stir in the sugar and salt.
  2. Whisk in cream and turn the heat to low.
  3. Make a slurry with cornstarch/cornflour, by putting it in a small bowl and whisking in the milk bit by bit, until the cornstarch is totally dissolved.
  4. Stir the slurry into the saucepan, and turn the heat up to medium and let the mixture come to a simmer, whisking all the while, until the pudding has thickened enough that your stirring utensil leaves a thick trail. This shouldn’t take too long, maybe a minute or so.
  5. Remove from heat and whisk in the last tbs of butter, the vanilla, and the whisky.
  6. If the pudding seems lumpy, press it through a fine strainer.
  7. Pour pudding into the containers or a big bowl, press plastic wrap directly onto the pudding if you wish to avoid a skin forming. Chill for several hours before serving. Serve topped with lightly sweetened softly whipped cream.

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