And by old fashioned, we mean butterscotch. It's one of the more traditional pudding flavors and yet it's a real departure from the good old standby of chocolate pudding. Of course, there is a time and place for chocolate, but Amy Traverso, who's the Senior Food Editor for Yankee Magazine is challenging us to remember this treat! She stopped by Tonia's Kitchen to talk about her recipe for old-fashioned Butterscotch pudding. Amy told Tonia she makes her pudding with cream and toasted graham cracker crumbs, for a comforting, tasty dessert that pairs well with any meal, or even just as a snack.
- 3⁄4 cup brown sugar
- 5 tablespoons all-purpose flour
- 1⁄2 teaspoon table salt
- 2 cups whole or 2% milk
- 2 large egg yolks
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 4 graham crackers
- 2 tablespoons salted butter, melted
- Whipped cream
Instructions
In a large saucepan over medium-high heat, whisk together the brown sugar, flour, and salt. Slowly whisk in the milk until the mixture is smooth and loose. Let it cook, whisking constantly, until it begins to thicken. If it begins to boil, reduce the heat. Let the mixture cook, stirring occasionally, for 4 more minutes.In a small bowl, whisk the egg yolks together. Slowly ladle about 1⁄2 cup of the hot pudding mixture into the yolks, whisking constantly. Pour this mixture back in with the pudding and stir for 1 minute. Add the butter and vanilla, stir until smooth, then remove from heat to cool.
In the bowl of a food processor or blender, pulse the graham crackers together with the melted butter until the mixture looks like wet sand.
Divide the pudding mixture among 4 to 6 small glasses. Cover and set in the refrigerator to chill at least 1 hour and up to 1 day.
Just before serving, sprinkle parfaits with graham cracker mixture and top with whipped cream. Serve cold.
