Homemade Pudding Problems (Oh, butterscotch)
I've been making homemade pudding for about 4 years now - it's so easy to make with a few kitchen staples. My go-to is chocolate but I branched out and made rice pudding, vanilla and butterscotch. Both the vanilla and the rice came out great. Butterscotch is my nemesis - it never turns out right. Mine always tastes floury and a bit gritty.
This is there recipe I used, from Martha Stewart's site: http://www.marthastewart.com/851823/b...
I tried one other recipe (don't remember exactly where I found it) and got the same result - floury taste/grit. I'm hesitant to boil the pudding more than a minute cause I've read that overcooking cornstarch can cause pudding to be runny.
I can't figure out where it goes wrong. Anyone have any ideas or advice? Thank you.
Butterscotch pie was the one thing that could reduce my grandmother to turning the air blue. She was an incredibly patient person, and the only time I ever heard her cuss a blue streak was when she made butterscotch pie. She was also a very accomplished cook, known far and wide, and about one time in two, she'd have to throw the butterscotch out and start over.
Be patient....butterscotch is a tough one.
Here are two recipes I use for Butterscotch Pie (I use the top one the most). I don't know why you couldn't use the butterscotch mixture for pudding rather than pie.
Butterscotch Meringue Pie
1/3 cup sifted flour
1 cup brown sugar
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
3 tablespoons butter or margarine
1/2 teaspoon vanilla
1 9” baked pie shell
Mix flour, sugar, and salt; gradually add milk. Cook 2 minutes and remove from heat.
Add small amount milk mixture to the egg yolks, stir into remaining hot mixture, cook 1 minute, stirring constantly.
Add butter and vanilla; cool slightly. Pour into pastry shell and cool.
Top with meringue, bake in moderate oven (350) 12-15 minutes.
Meringue: Beat 3 egg whites and 1/4 teaspoon salt until frothy; beat in 6 tablespoons sugar, 1 tablespoon at a time. Beat until meringue is stiff and glossy. Add 1/2 t vanilla; beat only enough to blend.
Source: Farm Journal’s Country Cookbook, 1959
Louise Piper’s Butterscotch Pie Supreme
Louise Piper's cream pie recipe won Best of Fair at Iowa's State Fair in 1997.
1 cup dark brown sugar
1/4 cup butter
1 tbsp. corn syrup
3 tbsp. all-purpose flour
3 tbsp. cornstarch
1 3/4 cups milk
3 egg yolks
1/2 cup sugar
3/4 tsp. salt
1 tsp. vanilla extract
1 baked pie shell
Mix together brown sugar, butter, corn syrup, and 1/4 cup water in a heavy-bottomed medium saucepan. Cook, stirring constantly, over medium heat until mixture reaches 250° on a candy thermometer, about 15 minutes. Immediately lower heat to keep the temperature at 250°, keeping butterscotch warm over low heat.
Mix together flour and cornstarch in a medium bowl. Add 1/2 cup milk, whisking until smooth. Whisk in egg yolks, then set aside. Combine sugar, salt, and remaining 1 1/4 cups milk in a heavy saucepan and bring just to a boil over medium heat, about 10 minutes. Whisk 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture into remaining hot milk. Cook over low heat, whisking constantly, until thick and boiling, about 1 minute. Boil for 1 minute more, remove from heat, and stir in vanilla.
Immediately mix together warm butterscotch and custard mixture. Pour into baked pie shell. Allow to cool to room temperature, then refrigerate until set, about 2 hours. Just before serving, top pie with whipped cream, leaving butterscotch exposed in center. Sprinkle with walnuts.