When you're living on a farm or eating what's in season, you learn quickly that everything has a season. The only time we eat pudding is summer. That's when the milk supply is plentiful, and there is enough left over from making cheese, buttermilk, and yogurt, to make things like pudding and ice cream. While most Americans would probably be upset about not having their favorite foods 12 months a year, there is a certain amount of wisdom in the reality. Pudding and ice cream season is also the time of year when we are busy enough to burn off the extra calories we consume in the pudding and ice cream! Yesterday, I made the first pudding of the season -- butterscotch with nutmeg. It was delicious!Now it's time to head back outside and check on Annie Oakley. Looks like she'll be kidding today!
4 comments:
That looks great! Any recipes?
Great idea! I should have done that.
Butterscotch pudding:
Mix together:
2 cups milk (I use goat milk, of course)
2 T. corn starch
pinch salt
1/2 c. brown sugar
Stir over low heat until it boils. After one minute of boiling, slowly pour the mixture into a bowl where 2 egg yolks have been beaten. Then pour it from the bowl back into the pot and boil for another minute. Yes, it's important to only use egg yolks and to add the hot mixture to the egg yolks, rather than the other way around. I learned that if you use whole eggs or pour the egg yolks into the pudding, you'll get little chunks of cooked egg in the pudding, and that's not very appetizing.
Enjoy!
Forgot to mention that I sprinkled nutmeg on top! You could also add a teaspoon of vanilla at the very end.
Oh, YUM!
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