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Homemade Butterscotch Pudding

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Ingredients

Units
  • 1/2 cup organic sucanat, plus 3 tablespoons or dark brown sugar
  • 3 tablespoons water
  • 1 3/4 cups whole milk (I used raw milk)
  • 1/2 cup heavy cream (I used raw cream)
  • 1/4 cup arrowroot flour
  • 1/4 teaspoon Celtic sea salt
  • 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)

Instructions

    1. Whisk together 1/2 cup sugar and water in a medium sauce pan. Place the pan over medium heat and bring to a boil. Boil for two minutes, while stirring (you may need to lower the temperature a little). Slowly, pour 1 1/2 cups milk and the cream into the sugar mixture and bring to a boil. Don’t worry if the mixture curdles.
  1. While the sugar mixture is heating to a boil, combine the arrowroot and salt in a small bowl. Put remaining  3 tablespoons whole cane sugar and egg yolks in the bowl of a 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.
  2. Slowly pour the hot milk mixture into the food processor, with the machine running, then pour everything back into the pan. Whisk without stopping over medium heat until the pudding thickens and coats the back of a spoon, about 2-3 minutes. If necessary, lower the temperature to avoid boiling.
  3. Pour the pudding back into the food processor and pulse a few times. Add the butter, vanilla, and whiskey and pulse until blended and smooth. Divide the pudding into 6, 1/2-cup ramekins. Refrigerate for 4 hours before serving.
  4. Serve with a dollop of whipped cream and a sprinkling of pecans (if desired).

Find it online: https://deliciouslyorganic.net/butterscotch-pudding/