Butterscotch Pudding


Platts Place was on Wolf Rd in Colonie NY (near Albany). They were in business for over 62 years when they closed in the late 90’s; I noticed that a Buca di Beppo’s is in that location today…..Platts offered a decent Butterscotch Pie. It was just plain good. I never forgot that restaurant as I have never lost my talent to make a batch of creamy awesome butterscotch pudding. I am not going to chat butterscotch pie but I am going to publish the recipe of the butterscotch pudding that I have enjoyed for years. For all you foodies that just want to prepare a nice dessert along with me…gather your whip and mixing bowl and Let’s make some Butterscotch Pudding!

2 cup light brown sugar

1/3 cup cornstarch

1/2 tsp salt

3 cups whole milk (it really tastes better with whole milk)

4 whole large egg yolks

2 tbsp butter (diced in pieces)

1 tbsp scotch whisky

1 tsp vanilla extract

Whisk egg yolks in large bowl to blend set aside for the moment.

Mix brown sugar, cornstarch, and salt in your 8″saucepan. Whisk in a cup of milk and bring to a low boil on medium-low heat. Continue to add milk and whisk until all milk is incorporated and thickened. Remove a cup of the caramel sauce.

Gradually whisk 1 cup warm caramel sauce mixture into yolks. Pour the yolk/caramel mixture into caramel sauce in saucepan. Bring to simmer over medium heat. Whisk in butter, scotch whisky, and vanilla extract.

Simmer for 3 min and pour into your mugs, ramekins or parfait glasses cover with plastic wrap and chill over night in refrigerator.

I like to serve this with whip cream and crushed Heath bars…. but eating it plain is just a perfect thing too…. Enjoy!

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