Guest Author - Anita Burroughs

Butterscotch always brings a smile to my face, particularly since that is the name of my beloved pooch, a Brittany Spaniel. She is a beautiful deep orange color, and looks like the candy of her namesake. My second favorite butterscotch is a pudding, which will take you directly back to your childhood. This is a dessert that young children will simply love, but it’s sophisticated enough for adults as well. It can also be made up to three days ahead of time, something I often find to be a blessing when company is coming.

Here’s the recipe:

12 tablespoons of unsalted butter, cut into small pieces
2 ½ cups brown sugar
1 vanilla bean, split down the center and scraped
4 ½ cups whole milk
2 cups heavy cream
½ cup plus 2 tablespoons cornstarch
½ teaspoon salt
6 egg yolks (you can always save the whites for an angel food cake)
1 tablespoon vanilla extract

To make the pudding:

In a large and heavy pan, melt the butter with the brown sugar and the vanilla bean over medium heat. Stir occasionally, and cook for three to five minutes.

In another medium saucepan, bring the milk and the cream to a boil. Slowly whisk this mixture into the butter mixture, and whisk very well. Whisk until it becomes smooth, removing from the heat if the mixture breaks and continuing to whisk.

In another small bowl, combine the cornstarch and the salt. Whisk in some of the hot milk mixture to dissolve the cornstarch, and then whisk back into the milk. Bring this mixture to a boil, whisking all the while.

In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot milk mixture, and then whisk back into the milk. Cook for 30 seconds while you continue to stir. Stir in the vanilla extract. Then strain the mixture into a fine sieve. Pour into individual ramekins, or a large serving bowl and allow to cool. Refrigerate until needed.

If you like, serve the pudding with whipped cream and a few colorful berries for a beautiful presentation. I also like to serve this pudding with biscotti or shortbread.

Here’s an easy shortbread recipe to accompany the butterscotch pudding:

1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup all-purpose flour

Preheat your oven to 375°F.

Blend together the butter, sugar, vanilla, and salt in a bowl with until combined well, with a fork. Sift the flour into butter mixture and blend with fork until the mixture forms a soft dough.

Transfer dough to an ungreased large baking sheet and pat into a 9- by 4 1/2-inch rectangle. You can also use a shortbread pan if you have one available. Crimp the edges decoratively and prick dough all over with a fork. Score dough crosswise with the back of a knife into 8 sections. If desired, you may sprinkle with chopped toasted nuts and press the nuts gently into dough with your fingertips.

Bake the shortbread in middle of oven until edges are golden, about 15 minutes.

Cool the shortbread on a baking sheet on a rack 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer slices with a spatula to rack to cool completely. You can also dip each piece of cooled shortbread into melted chocolate on one side for a nice decorative effect.