TWD: Real Butterscotch Pudding

After all the cookies, I was happy to tackle something else. Last time we made pudding, it was amazing. I had high hopes for nothing less this time.

This recipe called for real scotch. Dorie recommends a single malt. I know for some of you, this was an issue. Why buy a bottle of scotch when you need only three tablespoons? I had no such problems. The husband is a..... collector of single malts. This is what I had to choose from:



Yes, there are eight bottles of scotch on my table.

So with the scotch procurement handled, I started on the pudding. Like the last time, it was an easy recipe. Not diet food for sure. Egg yolks, heavy cream, butter, and whole milk make up the bulk of the ingredients. And scotch.

I still hate the smell of boiling milk. I skipped the food processor for the pudding this time. I could tell a difference. This was slightly heavier and thicker. But, I didn't want to make the mess I made last time.

This pudding certainly isn't going to win any beauty contests.



We did have to dress it up a little. Whipped cream from a can is so much fun. And the cookie nestled in the bowl? Brown Butter Brown Sugar Shorties from Smitten Kitchen. It is a cookie more delicious than any cookie has a right to be.



Anyway, back to the pudding. I liked it. The girl and husband liked it as well. The boy liked the whipped cream and the cookie. It was pretty boozy. The alcohol doesn't cook out, so the scotch flavor is pretty prominent. I would make it again. For adults. No one was getting tipsy, but it did have a decidedly adult flavor.

I have another bonus side recipe. I found a great thing to do with the three egg whites that were left over after I made the pudding. Cinnamon Sugar Roasted Nuts. You know, similar to the ones that you can get at any county fair? I love these.

Slightly out of focus but delicious candied cashews and pecans.



Here is my sad, almost empty container.



I can't remember where I got the original recipe, but here's the version I use:

3 egg whites
1 T. water
1 T. vanilla
1 1/2 pounds of nuts (usually pecans, but I've used almonds and cashews as well)
1 c. white sugar
1/2 c. brown sugar
1 t. cinnamon
1 t. salt (if you use unsalted nuts)

Preheat oven to 250. Line a sheet pan with a Silpat or foil. Froth the egg whites with the water and vanilla. Toss the nuts in the mixture to coat. Mix the sugars, cinnamon, and salt (if using). Add to the nut mixture and stir well to coat. Pour onto pan. Spread the nuts to cover the pan. Bake for one hour, stirring every 15 minutes. Try to separate nuts with each stir. Depending on the dryness of the day or the liquidity of the eggs, it may take a little longer. These will dry out and crisp up as they cool. Store air tight as long as they'll last.

Thank you Donna from Spatulas, Corkscrews & Suitcases for choosing the pudding. She'll also have the recipe on her site for anyone who is interested. I'm opting out of next week's recipe. It's cheesecake, and we're just not cheesecake people here. I'll try to have something else interesting to show you.

•••• Edited to add -- I think I may have put in three tablespoons of scotch.  That's why mine was so boozy.  Ah well.