Sunday, December 3, 2017

Rosie Makes Butterscotch Pudding Pie.

In case you haven't noticed, Rosie has a sweet tooth.
And lately she's been obliging it.
Today, I'm making a butterscotch pudding pie to satisfy that urge and scratch that itch.

Butterscotch Pudding Pie

For the crust:
1 package graham crackers
1 dozen ginger snaps
1 cup coconut
1 stick unsalted butter, melted
Combine well and press into an 8" square pan evenly.  Bottom and up the sides. 
Bake in a 325° for 20-25 minutes.  Until it smells good. Let cool.

For the pudding:
1/2 stick unsalted butter
1 vanilla bean
3/4 cup packed brown sugar
2 1/2 cups heavy cream
7 oz. skim milk
1 oz. heavy cream
1/2 tsp kosher salt
6 egg yolks
1/4 cup cornstarch
3 TB sugar

In a medium saucepan over medium low heat, melt butter.  Scrape in seeds from vanilla bean and throw in the bean for good measure.  Cook, swirling, until butter smells nutty, about 3 minutes.  Add brown sugar and cook until sugar dissolves, about 2 minutes.  Stir in cream milk, and salt.  Bring to simmer and remove from heat.

Whisk yolks, cornstarch, and sugar in a large bowl until smooth.  Gradually stir  hot cream mixture through a strainer into yolks, whisking constantly.  Reserve vanilla bean. (See notes.)  Pour mixture back into sauce pan and cook over medium heat, stirring, until custard thickens and bubbles - 5-6 minutes.

Remove from heat and remove vanilla bean.  Transfer mixture to blender and process at low speed until smooth and silky.  Pour into prepared crust and chill until set.

Rosie Notes:   
1)  Notice I used 7 oz. skim milk and 1 oz. whipping cream.  That's because I always have skim and cream on hand.  You could substitute 1 cup whole milk instead. The 7:1 ratio approximates whole milk.
2)  Save the whites for a soufflĂ©.  Here's just one of many I've done.
3)  Rinse and dry off the vanilla beans.  Place in a container with sugar and save.  Vanilla-flavored sugar is a wonderful thing! 

Now, for the step-by-steps:
 Mix the crust mixture until well-combined.
Press evenly into an 8 x 8-inch baking dish.
Bake and let cool.

Now for the custard:

You want to cook that butter until lightly browned and nutty.
Infuse the vanilla bean flavor in it.
Add the brown sugar.

Add the cream and milk.

Stir over medium low heat until the sugars dissolve.

Pour the hot cream mixture through a strainer into beaten egg yolks...
...whisking constantly so you don't get scrambled eggs.

Return to heat and let thicken, whisking.

I evened up the crust mixture around the sides a bit and used it to sprinkle over the custard.

Now THAT's a butterscotch pie!


No comments: