So...technically this is a custard not a pudding. I believe custard counts as close enough!
Brown-Butter Butterscotch Pie
From Farm Journal's Complete Pie Cookbook
Baked 9" pie shell
6 tbsp butter
1 c. dark brown sugar
1 c. boiling water
3 tbsp cornstarch
2 tbsp flour
1/2 tsp salt
1 2/3 c milk
3 egg yolks, slightly beaten
1 tsp vanilla
Melt butter in heavy skillet over low heat. Watch carefully. When golden brown, add brown sugar; cook, stirring constantly, until mixture comes to a boil. Stir in water and remove from heat.
In saucepan mix cornstarch, flour and salt. Blend in milk, stirring until smooth. Stir in brown-sugar mixture. Cook over medium heat, stir constantly, until mixture comes to a boil. Boil 1 minute longer. Remove from heat.
Stir a little of hot mixture into egg yolks; then blend into hot mixture. Boil 1 minute longer. Remove from heat. Add vanilla. Cool, stirring occasionally.
Pour into cool pie shell and chill.
To serve, spread top with whipped cream.
With the limited kitchen and kitchen utensils on hand I made the most with what I had. Lumpy boxed vanilla pudding :(
Funny story. I knew I didn't have on hand what I would need to make some kind of other pudding so I bought a box of pudding. Only to realize I didn't really have on hand to make a box of pudding either. I ended up using a pan and spoon to make it.
I know that God has a plan for us. Right know if a lesson in being humble. I was very thankful for that pot and spoon. I am also thankful for Randy's family. Their love and support has been and continues to be a blessing.
While waiting for life to settle down for us we are still enjoying the sights and sounds of the area. Today we are going on a hike to the Black Calcutta Waterfalls
Now folks....I've hated rice pudding since forever. It's a texture problem for me, and rice was meant to be the side dish of a main entree like chicken. HOWEVER...I say all of that to say this: this rice pudding is ducking felicious!!! It is a must try and so simple. It's buttery and warm with a dash of cinnamon and vanilla. Matt couldn't stop eating it. He shared with me his early memories of eating this delicacy at Kindercare and the chef with the giant mustache. Give it a try. You won't be disappointed.
Note: I did not have raisins on hand, and it was still amazing. I will try it again with them later.
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
These ladies here.. They are the the best.. I just love them so.. (GM)
Have a beautiful Saturday,
Amy, Georgia and Nikita
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