Last night’s dinner was nearly a flop. Not just a little problem, but a potential throw-out-the-main-dish-and-cook-some-pasta disaster! We invited a friend over for dinner and in my usual style I decided to try something new. The recipe came from a very well-known magazine but about 10 minutes after starting, I realized things weren’t going well. I followed the instructions to the letter and ended up with a kitchen full of smoke, a nearly burned sauce, and almost raw chicken. Oh, and the kicker? There wasn’t any salt called for at all, producing a very bland dish. I was able to salvage things with some spices and 45 extra minutes in the oven, but I was sort of offended the magazine hadn’t done proper testing. You may think I’m being harsh, but we just finished months of extensive testing for my up-coming book with 2 professionals working to make sure the recipes are written clearly and correctly. With this so close to mind, I assumed major magazines test their recipes, too. Lesson learned. When our guest arrived I didn’t make excuses, just explained the situation and the smoke lingering in the house and we all sat down and hoped for the best. The meal turned out OK, but an amazing butterscotch pudding saved the day.
I’ve tried many butterscotch recipes over the years from numerous cookbooks and magazines and have always been a bit disappointed. When I taste butterscotch I want the flavor to hit me right between the eyes. I want it to be full flavored, rich, and buttery. I found this recipe in Baking by Dorie Greenspan. I was drawn to it because of the method she uses so I thought I’d give it a try – with a few deliciously organic adaptations, of course. The result? It’s ultra creamy, thick, and buttery, with a deep butterscotch flavor. Everyone said “Wow” at the first bite and no one remembered the smoky kitchen. I wish I doubled the recipe, I think you will, too.
1/2 cup organic whole cane sugar or sucanat
3 tablespoons water
1 3/4 cups whole milk
1/2 cup heavy cream
1/4 cup arrowroot
1/4 teaspoon sea salt
3 tablespoons organic whole cane sugar or sucanat
3 large egg yolks
3 tablespoons unsalted butter, room temperature, cut into 3 pieces
2 teaspoons vanilla extract
2 tablespoons whisky (optional)
1/2 cup whipped cream
1/4 cup toasted pecans (optional)
While the milk mixture is heating, put the arrowroot and salt into the bowl of a food processor and pulse a few times to blend. Pour arrowroot mixture into a small bowl. Put 3 tablespoons whole cane sugar and egg yolks in the bowl of the processor and blend for one minute. Scrape down the sides of the bowl then add the arrowroot mixture one tablespoon at a time, pulsing after each addition. Add the remaining 1/4 cup milk and pulse to blend.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 11 comments… read them below or add one }
Homemade pudding is the best! I love the whisk photo:)
This looks like you made some wonderful healthy changes! I can't wait to try yours. I love that it's REAL butterscotch – I've been looking for that and it's weird how so many just gave me chips or something to use. Wonderful pics and thx for your post.
I love butterscotch pudding; I'll have to try this.Sorry your main dish didn't turn out as well as expected; that is so frustrating.
Sorry to hear that the magazine recipe was a disaster. Thankfully the butterscotch pudding more than made up for it. Love the photo with the whisk!
i know EXACTLY what you mean about the magazine thing :/ i ALWAYS have to read the comments below online posts to see if recipes actually worked for at-home cooks. Very excited to see your book tho!!!
This has happened to me on many occasions from some very reputable magazines and I can attest to the extreme frustration involved. I've taken to reading the recipe thoroughly, trying to determine if the instructions seem accurate. I can't even tell you how many recipes I come across that can't possibly work in the way it's laid out. Totally feeling your frustration……
I hate when that happens, this pudding looks like the perfect save
yum, never made butterscotch pudding! yet …But I agree with Maria – that whisk photo is so beautiful!
Wow! It sounds yummy, delicious! I can't wait more for such great drink. Thanks for its recipe as now I can make it easily.
I love homemade pudding!!! Making this for the kids at work something this week – they are going to flip!!
One of the first things I learned from my mentor (French-chef-neighbor) when we had our restaurant was that no matter how mediocre the dining experience might be, you can save it with a killer dessert. I haven’t made butterscotch pudding in ages, but it was one of the few desserts my mom made us (my-t-fine!). This one is on my list for my next having people over. Pudding is so reassuring. Maybe I’ll make it tonight for our stay-at-home New Year’s Eve. Happy new year!
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