seaweedbutter: pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s: Butterscotch Pudding 4-6 servings Adapted from Ripe For Dessert (HarperCollins) 4 tablespoons (60g) butter, salted or unsalted 1 cup (200g) packed dark brown or cassonade sugar 3/4 teaspoon coarse sea salt 3 tablespoons cornstarch 2½ (625ml) cups whole milk 2 large eggs 2 teaspoons whiskey 1 teaspoon vanilla extract 1. 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. 2. 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. 3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well. 4. 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. 5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above. 6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]
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seaweedbutter:

pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s:

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert (HarperCollins)


4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract


1. 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.

2. 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.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. 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.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

Source: seaweedbutter

65 Notes/ Hide

  1. thingsiwillnevercook reblogged this from artislovely
  2. normalooking reblogged this from youshouldblog and added:
    I’ve had it, in butterscotch even, and it is to DIE for. Seriously. Addict experience. (Thanks for posting!)
  3. youshouldblog reblogged this from ffffood and added:
    I’ve never made pudding from scratch … this sounds yummy.
  4. lethlie reblogged this from ffffood
  5. simplyfood reblogged this from ffffood
  6. muchofuckinggusto reblogged this from efccooking
  7. happinessandenergy reblogged this from efccooking
  8. efccooking reblogged this from ffffood
  9. bethannholdridge reblogged this from artislovely
  10. littlekhole reblogged this from idekumiko and added:
    i need this butterscotch
  11. idekumiko reblogged this from artislovely and added:
    David Lebovitz’s Butterscotch Pudding (4-6 servings) Adapted from Ripe For Dessert (HarperCollins) 4 tablespoons (60g)...