Myra's Lifestyles

Butterscotch Pudding – Modified
4-6 servings

Adapted again by Myra Cook (icobb.com) I like to refer to the Happy Herbivore @happyherbivore lady for my substitutions. Here is a short link http://budurl.com/q553

Originally adapted from [asa]0066212464[/asa]Ripe For Dessert (HarperCollins)

4 tablespoons (60g) butter, salted or unsalted (I substituted for equal amounts of applesauce smashed canned or cooked light beans or pumpkin)

1 cup (200g) packed dark brown or cassonade sugar

I substituted for 1 c Sucralose, Splenda or Sugar Twin makes a sugar free brown sugar. Refer to http://budurl.com/q553 for other variations

3/4 teaspoon coarse sea salt (I modified down to about 1/3-1/4 of that amount)

3 tablespoons cornstarch

2 1/2 (625ml) cups whole milk (I used about 3/4c whole milk and the rest water)

2 large eggs (I used egg whites)

2 teaspoons whiskey (or other flavoring)

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.

httpv://www.youtube.com/watch?v=eiYjaautAuE

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