Stove Top Butterscotch Maple Walnut Pudding Recipes

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

BUTTERSCOTCH PUDDING WITH MAPLE WHIPPED CREAM

Steps:

• In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
• In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
• Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
• To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.

MAPLE BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350°. Whisk together flour and baking powder., In a large bowl, mix brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time, mixing well after each addition. Stir in flour mixture and walnuts. Spread into a greased 9-in. square baking pan., Bake until a toothpick inserted in center comes out clean, 27-32 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

MAPLE-WALNUT PUDDINGS

Steps:

• In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
• While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
• Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
• Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

BUTTERSCOTCH WALNUT MAPLE PUDDING

Steps:

• In a medium pan, bring 2 cups of milk to a boil --
• in a bowl, whisk 1/2 cup dark brown sugar, packed, 1/4 cup milk, and 3 tbls cornstarch and 3 large egg yolks, till smooth --
• gradually whisk in half the hot mixture -- mix well.
• whisk the mixture back into the pan.
• cook over medium heat, whisking till mixture comes to a boil -- reduce direct heat slightly and cook 2 minutes more -- whisking frequently --
• remove pan from heat and add 2 tbls butter, softened and 1 tsp vanilla extract.stirring till butter melts --
• pour into 4 dessert glasses --
• chill 4 hours or overnight.
• drizzle maple syrup over chilled pudding.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING

Steps:

• Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 10-inch pie plate (1 1/2 quarts).
• Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
• In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.