Monday, October 12, 2009

Saved By the Computer

I had started writing a blog post that I thought was great and then had computer problems for a day. One day later I realized what I wrote was just crap. Saved by the computer!

While I was milking this morning I realized that I had not fulfilled my goal of regularly posting seasonal recipes on the Recipes From the Farm web page on our site. Since our site is about to undergo a much needed major overhaul, I thought I would post here instead.

If you come into my kitchen and look at the recipe collection you will see the vast majority of my recipes are desserts :) although Lane and my boys tease me about this, they are rarely hesitant to eat whatever I fix out of that particular section. Since we are still milking, please enjoy this sophisticated pudding recipe.

I found this pudding recipe a while ago on, it is from the Wildwood Restaurant in Portland, OR, it is killer, and yes, you do need to add the scotch.

Butterscotch Pudding chill at least 6 hours before serving

3/4 cup sugar
1/4 cup water
1/4 cup whipping cream

1/2 cup (packed) golden brown sugar Note - I just used dark brown
1/3 cup cornstarch
1 tsp. salt
3 cups whole milk

4 lg. egg yolks
1/4 cup (1/2 stick) butter, cut into small pieces @ room temperature
2 tbs. Scotch
1 tsp. vanilla extract

4 bananas, sliced
Whipped cream
1/2 English toffee bits Note- I just served it with whipped cream

Stir the 3/4 cup sugar and 1/4 cup water in a heavy medium saucepan over low heat until the sugar dissolves, increase heat to high and boil without stirring till the syrup turns deep amber, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from heat and add cream, the mixture will bubble vigorously. Stir till smooth, set the caramel sauce aside.

Mix brown sugar, cornstarch and salt in a heavy medium saucepan, gradually whisk in milk, stir over medium-low heat until it thickens and boils, about 8 minutes, remove from heat and whisk in caramel sauce.

Whisk egg yolks in a large bowl to blend, gradually whisk 1 cup of warm caramel mixture into yolks, gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to a simmer over medium head, gradually whisk in butter, scotch and vanilla.

Divide pudding into 8 parfait glasses (Note - I just put it in a big bowl). Chill at least 6 hours and up to a day, top with banana slices, whipped cream and toffee bits.

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