379. Easy Homemade Butterscotch Pudding

I’m still on a butterscotch pudding kick. My first ST used to bring a tray into the room with little muffin liners on it filled with dollops of puddings etc. so patients could practice swallowing. The first time I tried to swallow cranberry nectar (thickened juice) I choked and coughed madly. I think you were going to cough anyway, she said kindly. I’m going to give you the benefit of the doubt. So I moved on to butterscotch pudding and the rest is history.

This is a Vitamix/high speed blender recipe that you can make in less than 10 minutes. You dump the ingredients in the canister and turn it on the highest/scary setting + turbo for 6 minutes. I don’t know what model I have – but I just use the cooking time I’d use for soup. It will be steaming hot so be careful when taking the lid off. The eggs will be fully cooked. I loved the results bc I love hot puddings but am not interested in honing my kitchen mobility enough to use the stove to make a traditional pudding. So I tweaked that delicious custard recipe (I used it in trifle) and the results were golden and wonderful. If you like chocolate pudding, add two tablespoons of unsweetened cocoa powder.

289. Easy Custard & Trifle

 

Butterscotch Pudding

Yield: about 3 cups

• 2 cups whole milk
• 2 Tb butter
• 2 eggs
• 1/3 c dark brown sugar
• splash of vanilla
• 3 Tb arrowroot powder (sub cornstarch)
• pinch of salt (omit if using salted butter)
• optional: 2 Tb cocoa – for chocolate pudding

Combine everything in the canister. Blend on the highest setting for 6 minutes or however long you usually cook soup for. Be attentive – in my experience very thin liquids might foam up out of the hole in the top but this settles down nicely after 4.5-5 minutes and it thickens significantly. Be careful – it’s going to very hot when you’re done – serve at whatever temperature you like.