Recipe Archives->Desserts Pudding->Butterscotch 03

Butterscotch Pudding
Servings: 30
                                                                               
18 oz butter
2 lbs light brown sugar
1 3/4 lbs dark brown sugar
15 cups milk
6 cups heavy cream
9.75 oz cornstarch
3 tbsp salt
20 egg yolks
3 oz vanilla extract
1/2 tsp baking soda

Combine sugars and butter in stainless steel heavy guage pot and
cook sugar 3-5 minutes to develop butterscotch. Stir frequently
with metal spoon, remove from heat and hold away from stove

Then place 13 cups of milk, reserve 2 cups, and heavy cream in pot
and warm to about 100 degrees. Whisk into the above sugar mixture.

Add the cornstarch and salt to the 2 cups of reserved milk and
dissolve. Addimmediately to above mixture over a moderate high
flame. Stir very, very often until pudding comes to a boil.

Temper in egg yolks, add vanilla, and bring back to a boil. Lower
heat, cook 2-3 minutes. Add baking soda and whisk to incorporate.
Strain through chinoise.

Pour into glass compote just 4/5 of way up. Let cool completely to
room temp. Wrap and refrigerate.

Tempering in eggs: a small amount of the hot milk or cream is
reserved and blended slowly with the egg yolks. This mixture is
then added to the rest of the milk or cream.

Note: if your milk and sugar mixtures are too hot when you marry
them the liquid will break - start over. If you cook the cornstarch
and egg mixutre for aprolonged time, your pudding will break down
after 2 or 3 days. If cooked 3 minutes slowly, it should last through
the 5th day, with no moisture gathering.

Printable version: butterscotch03.txt.