ISO: CLBB Chocolate Pudding Recipe (985 views)

I **love** pudding. Chocolate or butterscotch. I will search through my stuff. Hope I find it. I've never made it. Maybe I will if I find it. You remember it as being better than the one you just made, if I understand correctly. Yum. This is right time of year for something like that..I like mine while it's still warm. Sigh.

NOT chocolate (yet), but here is a BUTTERSCOTCH that Valchemist liked:


* Exported from MasterCook *

Butterscotch Pudding (Oregonian)

Recipe By :Ellen Jackson
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter -- (1/2 stick)
4 egg yolks
4 tablespoons cornstarch
3/4 teaspoon salt
2 cups whole milk
1 cup whipping cream
3/4 cup firmly packed light brown sugar -- plus
2 tablespoons firmly packed light brown sugar
1 teaspoon molasses
2 teaspoons vanilla

Melt the butter in a small saucepan over medium heat. Cook until the butter is golden brown and smells nutty, 5 to 7 minutes. Skim off any foam and discard. Pour clear butter into a bowl leaving any dark sediment behind. Set aside.

Put egg yolks in a bowl and whisk lightly; set aside.

Put the cornstarch and salt in a large nonreactive saucepan and add the milk and cream over low heat while whisking. Raise the heat to medium-high and add the brown sugar and molasses while stirring often with a wooden spoon or heat-resistant spatula until brown sugar dissolves.

Pour about 1/2 cup of the hot milk/cream mixture into the yolks and whisk vigorously. Repeat the process two more times before pouring the warmed yolk mixture back into the pan of hot milk. Add the browned butter and cook, stirring constantly, just until pudding thickens. This should take 3 to 5 minutes. Add the vanilla and strain the pudding through a fine sieve into a clean bowl. Divide pudding among individual serving dishes or leave in one large bowl; lay a piece of plastic wrap directly on the surface of the pudding(s) to prevent a skin from forming. Chill pudding(s) for at least 1 1/2 hours to set up.

Makes 6 to 8 servings

PER SERVING (based on 8 servings): calories: 431 (67% from fat); protein: 4.6 grams; total fat: 32 grams; saturated fat: 19.2 grams; cholesterol: 208 mg; sodium: 279 mg; carbohydrate: 32.6 grams; dietary fiber: 0

valchemist SAYS: this recipe is so easy and delicious if you like butterscotch pudding. I love that it can be made quickly with ingredients you always have on hand. I used 3 cups whole milk instead of a mixture of milk and cream. And I think lowfat milk may work fine, too (but not sure). it is quite sweet, so a small amount really suffices. also, what I found was really great and what seemed to cut the sweetness a bit was to drop in a few nestle dark chocolatier chips. don't drop them in when it's hot or they'll melt away. but don't wait til it's cold or they'll be too hard. but really, the pudding is great on its own. 02/15/08
community.cookinglight.com/showthread.php?t=115855

Source:
"The Oregonian 02/20/07"
S(Web):
"http://www.oregonlive.com/oregonian/stories/index.ssf?/base/living/117166111397730.xml&coll=7"
Copyright:
"2008 Oregon Live LLC."
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NOTES : Brown butter and a touch of molasses are what give this old-fashioned favorite its rich color and flavor. If you're concerned about the fat content, it's perfectly acceptable to substitute 2 percent milk for the whole milk and half and half for the cream.

Thank you both so much for trying! It was a recipe on CLBB that a user created and posted. That will teach me not to have a better filing system for my recipes! 

Happy New Year!

S

Replying to bump -- hoping this will be seen after searching and thinning I found THE one.

Thanks Beth...I remember making that a long time ago...