Sunday, December 6, 2009

ButtaScotch Baby

In a happier turn of events, I made butterscotch pudding this afternoon and it turned out looking and tasting exactly like butterscotch pudding! I've never seen corn starch thicken up so quickly in a pot, and stirring it up was a most satisfying experience.

I've also been busy with a few different tapioca pudding recipes, and one with coconut milk really turned out well. Sweet, creamy, rich and gooey. The butterscotch recipe came from this great book my mom sent me called "The Joy of Vegan Baking" by Colleen Patrick-Goodreau.

2 cups soy milk, divided
3 tablespoons nondairy butter ( i used margerine )
1/2 cup packed brown sugar
3 tablespoons water
3 tablespoons cornstarch
1 teaspoon vanilla extract
pinch of salt

On medium to low heat, mellt the butter down in a sauce pan and add the brown sugar, stirring until all the sugar is dissolved. Add a half cup of the milk and stir some more! Eventually add the rest of the milk and the salt, stirring all the while. Turn the heat off and let the milk mixture cool.

While it cools, stir together the corn starch and the water in a small bowl, mixing until it's totally smooth. Return the milk mixture to medium heat and pour in the starch mixture, stirring until it thickens. Stir in the vanilla for about a minute and then remove from heat .

To cool, pour into bowl and cover with saran wrap, pressing down onto the top of the pudding (if you want a skin on your pudding, don't use the saran wrap) and refrigerate for at least 2 hours before eating. Serves four.


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