Currently baking out of Baked by Matt Lewis and Renato Poliafito
I was feeling pretty lazy on the day I made these, so instead of making the tart part of this recipe, I stopped after the butterscotch pudding part. And I don’t think I missed much (except maybe lots of extra work and dishes).
I don’t eat much butterscotch stuff, but every time I do, I’m reminded of how much I like it. This pudding is no exception. It combines a dark caramel sauce with a pudding made of brown sugar, egg yolks, vanilla and milk. The end result is a thick, extremely rich pudding full of caramelly, buttery, brown sugary flavor.
My only problem with the recipe was that I ended up having to strain the pudding to get rid of lumps.
This, to me, looks like serious comfort food. I would so love to try a dish! What causes the lumps? I have that problem too. (I use to make home made puddings all the time a few years ago.)