Brown Sugar Pudding ~
Foodie Friday! My first. What a wonderful way to motivate myself to slow down and find one small thing in the kitchen that is unusual and different for us to eat. I can appreciate the work and love of baking and cooking, participating in Foodie Friday makes me appreciate it a little more fully than being on automatic.
I have pudding on my brain. It’s been lingering and for me that means “go with that”. I haven’t made pudding in years. I remember it as a child, but only from a box…which I find a bit puzzling as my mother was a wonderful scratch baker. Ack! Memories of boxed cake mixes in the cupboard are surfacing as I type. Okay. I can re-write my past. Ohhmmmm(insert meditation sound of choice.)
This is from my very old, falling apart, torn, ripped up binding 1953 printing of the original 1931 version (I think) of “The Joy of Cooking”. I lifted it from home when I ran off into the world on my own in 1983. It wasn’t in grand condition then either.
I like the way the recipes are worded through out this book. It’s written of “a quick fire” instead of high heat on a burner. It writes of yeast in a way that is not available readily today. If I need to know how to skin a rabbit or squirrel with recipes to follow, I’m good to go with this version.
The original is listed under “Caramel cornstarch pudding”. I’d not seen a recipe with both cornstarch and eggs. I have a preference to stay away from cornstarch as a thickener, eggs being my choice in regards to pudding. I switched out the sugars, added a touch more butter, changed the name here because I didn’t caramelize white sugar.
Brown sugar pudding ~
(a rather soft pudding)
1 ¾ c. milk
1 c. brown sugar, firmly packed
¼ c. milk
2 T. cornstarch
2 egg yolks, slightly beaten
1/8 tsp. salt
2 T. butter
1 tsp. vanilla extract
- Mix the cornstarch and ¼ milk, set aside.
- Whip the yolks slightly in a bowl.
- Put the milk in a sauce pan over medium heat. When the chill is off, add the brown sugar, whisk to dissolve. Add the salt.
- Stir in the cornstarch mixture, whisk for about 4-5 minutes over med-high flame.
- Ladle out a bit of the sugar-milk mixture into the eggs to temper. Return egg mixture to pan.
- Bring just to a boil - look for thickening and big fat busted bubbles, stirring constantly. (It will be quite foamy, but that settles after removed from the heat.)
- Turn off the heat, whisk in the butter. Add vanilla.
- Ladle into cups ~ or whatever your whim speaks to you.