Sunday, January 31, 2010

SMS - Butterscotch Pudding

This week's Sweet Melissa Sundays recipe, Butterscotch Pudding, was chosen by Jennifer of Maple 'n Cornbread. To think I almost passed on this one, since I already baked 2 SMS recipes this month. This pudding was great and was easily put together. The oven did most of the work :o)

One way of piping the whipped cream on top...

And another... I ended up choosing this one for my dinner party

I served mine with sweetened whipped. Anything "fancier" would just interfere with the rich caramel flavor of the pudding. If I had to describe the pudding, I would say that it tastes like a creme brulee where the sugary crispy top is integrated into the creamy vanilla pudding underneath. It's rich, has lots of caramel flavor, without being overly sweet, and it's super creamy.

Ahhhh! The creamy goodness underneath is finally revealed.

Ready to take my first bite. Yum! My mouth is in heaven!

This recipe did go through a couple of changes which I have outlined below in the "final thoughts/tips" section. A big thanks to Jennifer for picking another SMS winner. You can find the recipe on HERE.

Final thoughts/tips:
  • My guests, hubby and I loved this recipe. Even though it's a fairly rich dessert, hubby asked me why I served it in "small ramekins", ha ha. My answer: "if you knew how many calories were in it, you wouldn't ask for seconds" :o)
  • The most important change I made to this recipe is adjust the salt. Boy, when I read that the recipe called for 1 tsp of salt, I knew that had to change immediately. I didn't measure the amount of salt I poured into my hand but I'd guess it's between 1/4 tsp and 3/4 tsp. Not quite 1/2 tsp.
  • Being that the egg yolks make this recipe rich already, I reduced the amount of cream and replaced it with whole milk, ending up using half cream, half whole milk. I had no issues with this ratio.
  • The 6 ramekins baked for about 50 minutes. I forgot to cover them with aluminum foil. Nothing bad happened. The pudding had a thin soft "crust" on top.
  • Don't throw away those egg whites. Put them in a ziploc bag, date it and freeze them for up to 1 year. When you need to make meringues or angel food cake, thaw them overnight in the refrigerator.
  • Check out what other SMS bakers thought of this recipe.

17 comments:

  1. this looks super awesome and delicious! I unfortunately was not able to make the recipe this week, but it looked like you enjoyed it. Perhaps, I'll take a stab at making 1/6 of the recipe sometime next week.

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  2. This looks delicious! I love the piped whipped cream.

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  3. Your presentation is gorgeous! I love that you use milk instead of cream.
    I'm sure it was as delicious as the original!

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  4. I was going to skip too, for the same reasons, but made half of this anyway. Tasted great, though the very center didn't thicken. ??? :)

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  5. Wow, so delicious and so beautiful!

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  6. Your pudding looks so wonderful with the whipped cream piped on top Hanaa! Glad it was a hit. We don't like butterscotch pudding here so I didn't make this one but I posted some cookies instead :)

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  7. Great job on the whipped cream topping. It looks so pretty and so yummy! Im glad your dinner guests enjoyed the pudding too.

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  8. Very intriguing--a baked pudding! I've never made something like that that I can recall. It looks heavenly!

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  9. it looks so nice with the whipped topping piped so perfectly on top! I'm glad everyone liked it at your party!!

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  10. I love the swirls of cream! Looks so good x

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  11. Im so glad you baked with me this week, thanks! I LOVE your presentation of the puddings!

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  12. I wish I'd had your intuition on this and cut back on the salt!

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  13. Nice job on the pudding and beautiful piping! I actually made butterscotch pudding instead, but the pudding has gotten great reviews, so I might try it someday.

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  14. Oh, and thanks for the tip on the egg white storage. I always leave them in the refrigerator with good intentions, then forget how long they've been there.

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  15. I skipped this one, partly because of the egg yolk+cream=much poundage, but I like your sub of whole milk for part of the cream.I love how you decorated them too. And that tip about the egg whites is a keeper.

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  16. Oh, how silly of me! I saw your comment on my blog about the pudding; I meant to say I made "Butterscotch Ice Cream," not butterscotch pudding!

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  17. You really are quite gifted with the piping bag!

    :)
    ButterYum

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