ISO: Needing comfort food inabad way, pudding. ISO butterscotch pudding recipe?

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Heather, I have my great-great grandmother's recipe for Butterscotch

Pudding written down in the collection of recipes my grandmother dictated to me before she died. I'll look it up and post it for you tonight.

 
I'll look forward to seeing that one too. I used to make one when I was a kid, it was so good, but

I can't remember the recipe, nor where it was from. Spend a lot of time trying to recapture it, though!

 
Here's another favorite: David Lebovitz's Ginger and Butterscotch Custard

This was apparently always a hit in the upstairs cafe at Chez Panisse.

Ginger and Butterscotch Custard
Makes 4 or 6 servings

4 oz. ginger, sliced
2 cups heavy cream
1/8 tsp salt
1 cup brown sugar (we prefer light brown here)
6 egg yolks, lightly beaten
1/2 tsp vanilla extract

In a saucepan, cover ginger with water and bring to a boil, cooking for 30 to 60 seconds. Drain. Put the ginger back in the saucepan.

Add the cream and salt. Steep for 2 hours or until the ginger taste is to your liking. Remove ginger with a slotted spoon and discard.

Preheat oven to 350. Add brown sugar to gingered cream and heat, stirring occasionally. When sugar is dissolved, slowly add the mixture to the egg yolks, stirring constantly. Pour through a fine-mesh strainer. Add vanilla.

Pour the mixture into 4 or 6 custard cups and place them in a pan of hot water. Cover the pan with foil and bake for 40 minutes, until the custards are just set. Do not overbake: the custards should jiggle slightly in the center when shaken. Serve warm or at room temperature.

 
I was wrong, it was REC: Butterscotch Pie

But you could make the filling and eat it as pudding.

But here it is, very old-timey recipe for sure. Just as grandma dictated, I wrote it down:

1 cup brown sugar
2 tbl. flour
1 cup cold water
2 egg yolks
2 tbls. butter
2 tsp. vanilla

2 egg whites
pinch of cream of tarter
1 tbls. sugar

Put sugar and the rest in a cast iron skillet. Turn on low heat and stir until thick.

Pour into baked pie crust. Make meringue with remaining egg whites (RY: beat egg whites until frothy, add pinch of cream of tartar, beat until thick, then drizzle sugar on and beat to soft peaks.) and brown under the broiler.

 
Found another related REC: Old-Fashioned Brown Sugar Pies

This is also in my grandma's cookbook and it is from her grandma (Identa Schmidt Rausch), definitely an old farmhouse cheap recipe making due with what was on hand. And these were wickedly good, but I haven't had one in years.

For each pie, roll out a pie crust (grandma used lard) and add:
1 cup brown sugar
1 tbls flour
1 tsp. cinnamon
1 cup cold water.

Stir it all up with your finger and bake until done (350F. for 40-45 minutes).

My grandma used to make these when she was a girl to have tea parties. She watched her grandma making them and she always stirred the ingredients together in the pie shell with her finger. But she said if you want to be fancy, you can mix it up in a bowl and use a spoon.

 
You're welcome, I should have added about the brown sugar "pies" this was just an excuse to put more

brown sugar and cinnamon on pie crust and bake it. LOL

 
Richard, made the pie filling this evening.... it fills four 6-oz. ramekins and was REALLY good!

I think it would be marvelous with about 1-1/2 cups of toasted pecans stirred in, THEN put into the pie crust.... it is not what you think of as a typical butterscotch pudding - like is pictured on the Jello box. This is dark, more "brown sugary", and sets up a little softer. We agreed it would be good over ice cream, too... I let it come to a complete rolling boil, but it didn't set up like firm pudding. SO delish, though - DH was in the kitchen looking for more - THANKS! And thanks to grandma smileys/smile.gif

 
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