Way back when I started working at The Chopping Block in 2002, we used to run a series of classes called the Building Blocks. There were 24 classes in all, and each one focused on different techniques, so by taking several of these classes you would be a well-rounded cook.
As the cooking school grew, we started offering a wider variety of curriculum and the demand for these Building Block classes decreased. Even though we do not offer these classes anymore, there are memories of them that are still alive in our current curriculum. They were just too good to leave behind!
One of the recipes that has become a staple in my own kitchen is our Butterscotch Pudding. It was always a student and staff favorite, and now it has become a favorite in my own home.
Ironically, there is typically no scotch in butterscotch pudding. The pudding gets its flavor from melting together brown sugar and butter.
You then add most of the dairy to the melted butter-brown sugar mixture, but set aside 1/2 cup of the milk in order to make a slurry with the cornstarch.
What's a slurry you ask? A slurry is a combination of usually either cornstarch or flour whisked into a liquid. It is then added to a recipe as the thickening agent. The purpose of whisking the thickening agent with the liquid is to prevent any lumps from forming.
Once the slurry has been added to the pot, it's imperative to bring the mixture to a boil in order for the cornstarch to effectively do its job. When heated to boiling, the starch granules will swell and thicken the pudding!
Once the pudding has thickened, you'll remove the pan from the heat, and whisk in one egg yolk at a time. I do this step slowly to prevent the yolks from scrambling.
If you feel like some scrambling action occurred, pass the pudding through a fine sieve to remove any clumps.
When you pour the pudding into a shallow baking dish, it's really important to cover it directly with plastic wrap so it doesn't develop a skin. Allow to completely chill, then transfer into fancy glasses or ramekins, and top with a dollop of whipped cream.
As we have made room for new classes, recipes from the past still make their way into our current curriculum. Case in point is our new Wine and Dine class this fall where you'll get to first hand learn how to make butterscotch pudding!
Yield: 4-6 servings
Active time: 20 minutes
Start to finish: 2 hours, 20 minutes (includes chilling time)
1 stick unsalted butter
1 1/4 cups dark brown sugar
1 1/2 teaspoons vanilla bean paste
1 1/4 cups whole milk
1 cup heavy cream
6 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
1/2 cup heavy cream
1 teaspoon powdered sugar