Today The Dinner Dilemma is a year old! How exciting! In honor of the big day- and because snow just keeps falling (yes, we are in the middle of ANOTHER large winter storm. Seriously people, what is the deal? I really do feel like I am living at the North Pole. Next thing you know there will be a polar bear knocking at the kitchen door asking to borrow a cup of sugar!) I decided to try a recipe for Butterscotch Pudding with Rum Sauce. I have been dying to try it- but felt like I needed a reason because the recipe just looked too decadent to make without cause. The Dinner Dilemma’s birthday, coupled with coping with yet another major snowstorm, was the perfect excuse. Butterscotch Pudding with Rum Sauce would be mine!
So, this morning I shopped for the ingredients and this afternoon I whipped up the pudding and threw together the sauce. I put them both together, took a bite and WOW! I may have to eat the entire batch. I may not share. They are that good. Seriously. The pudding is delicious; and the Rum Sauce is spectacular- the combination, divine. Just check me into the hospital now, because the diabetic coma is sure to follow…but it will have been completely worth it.
The Rum Sauce had me at hello. It is that good. Not to mention, it is versatile. It would be particularly good on vanilla or coffee ice cream with toffee bits tossed on top and about a thousand other ways. Ohh, what I will do with this rum sauce…stay tuned, ‘cause it’s going to be good. In the meantime, I’ll give you the recipe as it was written. And, should you choose to accept it, I’ll give you and assignment…
I have been writing this blog for a year now and I have one issue: I don’t hear from you guys nearly as often as I’d like. I know that you are out there- last night alone over 600 of you read my post about becoming a food terrorist. Yet, the silence is deafening. Your assignment, should you choose to accept it, and I do hope you will, is to send me feedback and ideas. What do YOU want to eat? Make? Think about? How can I help? What works for you…what doesn’t? You get the idea. You can email me, or just comment on posts. Either way, I’d love it!
In the meantime- I give you nirvana…
Butterscotch Pudding with Rum Sauce
For the pudding:
5 T salted butter
1 C packed brown sugar
1 ½ t kosher salt
2 c heavy cream
1 c whole milk
1 T Scotch
1 T rum
1 t vanilla extract
1 large egg
2 large egg yolks
3 T cornstarch
Rum Sauce (recipe to follow)
Maldon Sea Salt
1. In a large saucepan, melt the butter over very low heat
2. Add the sugar and salt and stir over medium heat until the mixture is smooth and begins to bubble. Cook for 3 to 5 minutes, or until thick.
3. Slowly stir in the cream. When the cream has been fully incorporated, stir in the milk, Scotch, rum and vanilla. Remove from the heat and set aside.
4. In a small bowl, whisk the egg, egg yolks, and cornstarch together until smooth.
5. Whisk 1 cup of the cream mixture slowly into the eggs to temper them. (this will prevent the eggs from curdling.) Add the tempered mixture back in the saucepan and whisk to combine.
6. Place the saucepan over medium-high heat and whisk constantly for 3 to 5 minutes. When the mixture begins to bubble, turn the heat to low and continue stirring as it thickens.
7. Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a mixing bowl.
8. Cover with plastic wrap to prevent a skin from forming on the top and let cool to room temperature. Place pudding in refrigerator.
9. Divide the pudding among 10 small glasses or bowls and serve with 1 tablespoon of the rum sauce, and a sprinkle of sea salt.
Makes 1 ½ cup
1 c packed dark brown sugar
½ c dark corn syrup
½ c heavy cream
4 T unsalted butter
¼ c golden rum
1 t vanilla extract
1. Combine the brown sugar, corn syrup, cream and butter in a heavy medium saucepan.
2. Bring to a low boil over medium-high heat and cook for 10 minutes.
3. Remove from the heat and stir in the rum and vanilla.
4. Let cool to room temperature.
Note: Sauce can be stored in the fridge for up to one month. Just reheat in the microwave or over a double-boiler.