Marcy asked me to post this recipe- I made it a few weeks ago for the first time and it's to die for! Better than Chocolate if you ask me :)For those who feel their arteries clogging just reading the recipe, I also made butterscotch tappioca pudding by tweaking the recipe on the box of intant tapioca by adding some butter and the butterscotch schnapps to the basic vanilla tapioca recipe- yum! (but much less rich depending on what kind of milk you use)
Wednesday, December 30, 1998 / The New York Daily News
For Pudding Fans, A Better Butterscotch
Nail down that elusive flavor and it's downhill from there By CHRISTOPHER KIMBALL
A Better Butterscotch
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup dark brown sugar
2 egg yolks
1 teaspoon vanilla extract
2-3 tablespoons butterscotch schnapps (Hiram Walker ButterNip)
2 cups half-and-half, or 1 cup milk plus 1 cup heavy cream
3 tablespoons unsalted butter, cut into pieces
Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl. Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half-and-half. Increase heat to medium and whisk for 2
minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium to low heat, stirring constantly for 1 minute. Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving. Makes 4 servings.
Deanna at an empty True North Farm ('cept for lots of little dogs)