Creamy Butterscotch Pudding Anne Of Green Gables Recipes

Steps:

• Equipment You Will Need:.
• 2 small mixing bowls.
• fork.
• heavy medium saucepan.
• measuring cups.
• measuring spoons.
• wooden spoon.
• serving bowl.
• plastic wrap.
• Directions:.
• Break the eggs and separate them into the two small mixing bowls. Beat the yolks with the fork and set them aside.
• Combine the brown sugar, cornstarch, and salt in the medium saucepan. With the wooden spoon gradually stir in the milk.
• Place the saucepan over medium heat. Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes. Stir and cook for 2 more minutes, and then take the saucepan off the heat.
• Dip a measuring cup into the hot mixture and take out about 1 cup. Very slowly stir the cup of hot mixture into the egg yolks. Then stir the hot egg-yolk mixture into the large saucepan.
• Stirring constantly, cook over medium heat for 2 more minutes.
• Take the saucepan off the heat and add the butter and vanilla. Stir with the wooden spoon until the butter melts.
• Pour pudding into the serving bowl. To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute. Remove the plastic wrap and spoon the pudding into small bowls.

Steps:

• Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
• Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
• Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

Steps:

• Equipment You Will Need:.
• 1 quart bowl or pudding mould.
• extra sugar for sprinkling.
• knife for chopping.
• cutting board.
• extra flour for sprinkling.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• pastry blender.
• wooden spoon.
• small saucepan.
• small bowl.
• large pot with lid.
• aluminum foil.
• string.
• *canning rack.
• toothpicks.
• oven mitts.
• * You can use a mason-jar ring or a hollowed out tuna fish can.
• Directions:.
• Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
• Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
• Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
• With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
• Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
• Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
• Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
• Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
• Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
• Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
• When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
• Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.