Sunday, October 31

Happy Halloween! Trick Or Butterscotch Pudding?

Butterscotch Pudding

Happy Halloween!

Are you ready? Do you have your costume? Do you have enough candy to hand out to the little goblins in your neighborhood? Do you have whiskey? No, not for kids, for you.

Here's how it works: Make yourself a batch of David Lebovitz's boozy butterscotch pudding, and chill it in the fridge all day. Then after you've finished handing out all of your Halloween candy, put the kids to bed, turn off the lights and treat yourself.

Just be sure to serve it tricked-out with a dollop of freshly whipped cream and a few candy corn. That is, if you haven't already gobbled up all the candy corn in your house. If you have, then switch to salty, roasted pecans.



Butterscotch Pudding
Recipe from David Lebovitz.
Printable recipe.

4 tablespoons (60g) butter, salted or unsalted

1 cup (180g) 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 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Freshly Whipped Cream from Food Blogga
1/2 cup heavy whipped cream
1 tablespoon sugar
1-2 teaspoons whiskey, if you dare

1. Before you begin to make the whipped cream, consider these helpful tips: Start with a deep stainless steel bowl that has been chilled in the freezer for about 15-20 minutes. Chill the beaters of the electric mixer as well. Both will help to create more volume in the cream. Once ready beat ½ cup heavy whipping cream on medium-high speed until soft peaks form. Sprinkle sugar evenly over the whipped cream and beat until peaks re-form. Whipped cream can be covered with Saran Wrap and refrigerated for 1-2 hours before serving.

2. Top each pudding with a dollop of whipped cream and a few candy corns. Indulge.

Here are more tricked-out treats you might enjoy: 
Snickers Cookies recipe from Food Blogga
Tootsie Roll Fudge recipe from Food Blogga
Candy Corn Cookies recipe from Mignardise
Candy Vanilla Bundt Cake recipe from Noble Pig
Nutter Butterfinger Bars recipe from Wine Imbiber
Reese's Peanut Butter Cup and Chocolate Chunk Cookies recipe from Food Blogga

12 comments:

Jessica @ How Sweet said...

Mmm his butterscotch pudding sounds divine!

Rosa's Yummy Yums said...

A delightful pudding! Happy Halloween.

Cheers,

Rosa

lisaiscooking said...

I really love butterscotch pudding, and this sounds like a great one! Love the booziness.

Kalyn said...

Oh yes. I'd much rather indulge in this than in leftover Halloween candy. (I'm just putting my bowl of leftover candy out on the porch and hoping it's gone by Monday.)

Tasty Eats At Home said...

Ooh, yum! Wish I had some scotch or whiskey in the house right now. But it's Sunday, and the liquor stores are closed. :( I have a hunch that the cognac I have would taste pretty good, however!

Beth S. said...

That looks delicious! I think I'll be making that relatively soon.

Joanne said...

Haha I think the whiskey will be necessary to stop the ringing in my ears that will become permanent once the doorbell is used so much. This pudding looks fantastic!

My Carolina Kitchen said...

Love the butterscotch pudding. Happy Halloween to you too.
Sam

Jennifurla said...

What a treat

Dextery said...

I share David Lebowitz's love of actual scotch in butterscotch. Just made this pudding with 12 year old Glenfiddich and it's delicious. However it's too sweet for my taste, but it will probably be alright when cold (I'm eating it warm from the pan).

Susan from Food Blogga said...

jessica-It is!

rosa-Same to you, my dear!

lisa-You really taste the booze in this recipe, which I love! ;)

kalyn-Great idea!

tastyeats-Ooh, brandy would be lovely too. Let me know how it tastes if you try it.

beth-I hope it's really soon, for your sake!

joanne-Ha! It'll be the trick!

sam-Hope your night was filled with treats!

jennifurla-It is!

dextery-It is less sweet once it's chilled. I'm so happy you made it. I hope you ended up enjoying it.

féenoménale said...

it sounds really good and not complicated to do. thank you

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