Butterscotch. Is it becoming a thing of the past….?
When I was a little girl, it seemed like I was surrounded by a never-ending supply of butterscotch goodies (which may have had something to do with my mothers sweet tooth and obsession with everything butterscotch) but it’s totally rare to find butterscotch treats these days. Damn you, 2015.
I mean, I can remember butterscotch puddings, butterscotch pies, butterscotchy cookies, and these little pastries that we’d melt butterscotch chips into. My mouth is watering as I reminisce on the “good ole days”…
I can remember the FEW times that I’ve found butterscotch ANYTHING in my adult life. Beans & Barley in Milwaukee has butterscotch pie for sale every now and then (or at least they did years ago), and Work & Class in Denver and Hub 51 in Chicago both have butterscotchy desserts that are to die for. That’s it. That’s all I’ve found in the recent years.
For years, I’ve thought about making my own homemade butterscotch pudding but I was too intimidated to go for it until recently. I grew a pair of balls, ya’ll and good thing I did because I crushed it.
Not only is butterscotch pudding ridiculously easy to make (as long as you can make quick moves in the kitch), it’s also:
not tooth-achingly sweet
and it does not lack complex flavor
EVEN THOUGH it’s dairy free and egg-free…. (which is why you might be thinking that this pudding recipe can’t possibly be all I’m hyping it up to be – I dare you to put it to the test)
What this recipe does include is a little bit of Bourbon and some Real Deal Vanilla Extract. Please, please, please do not exclude bourbon and vanilla from this pudding. The first time I tried this recipe, I didn’t have any bourbon on hand, and I was all lazy-like so I made the pudding without it. The result could be named some like “Sugar Pudding” – it was overly sweet and lacked in real deal flavor.
I feel lucky to have gotten some of Oh Lady Cakes Real Deal Vanilla Extract when it went on sale but she is completely sold out now so you won’t be able to get any of it for this recipe (until Dec 2015) HOWEVER you can make this pudding with ANY real vanilla extract. I recommend you stay away from the imitation stuff. As an alternative to the Real Deal, I like Trader Joe’s Bourbon Vanilla Extract.
- 6 tablespoons corn starch
- 1½ cups dark brown sugar, packed
- ¼ teaspoon salt
- 4½ cups unsweetened plain almond milk, divided
- 2 tablespoons dairy-free margarine, softened (I use Earth Balance)
- 2 teaspoons pure vanilla extract
- 3 tablespoons bourbon
- Pudding cooks quickly so it's important that you gather and measure all of your ingredients before you being making it. Do that now - and be sure to grab a small saucepan and a wire whisk or a wooden spoon as well.
- BEFORE you put the saucepan over heat, combine the sugar, cornstarch, and salt in it until they are mixed well.
- Add ½ cup of the almond milk to the mixture and place the saucepan over medium heat. Stir frequently and thoroughly to completely dissolve the cornstarch and sugar.
- Add the remainder of the almond milk and the bourbon, stir constantly until the mixture thickens. This will take approximately 5 minutes.
- Once thickened, remove the mixture from the heat and stir in the margarine and vanilla.
- Transfer the pudding to a heatproof dish and place plastic wrap directly on the surface of the pudding, covering it completely. This will prevent a skin from forming on the top.
- Chill for a few hours prior to serving.
If you would like more of the bourbon flavor to be more prominent, add another tablespoon of it to the recipe. Really, you can't go wrong.
This recipe was adapted from a recipe on about food.