Recipe: Maple Butterscotch Pudding with Pecans

recipelink.com Chat Room Recipe Swap - 2001-02-24
From: Nancy,.SanFran

Maple Butterscotch Pudding With Chopped Pecans
Sunday, November 19, 2000 in the Los Angeles Times
Serving Size : 8

3 1/2 cups milk
4 egg yolks
3/4 cup dark brown sugar -- packed
1/3 cup maple syrup
1/4 cup cornstarch -- sifted
Salt
2 tablespoons butter -- cut into pieces
2 teaspoons vanilla extract
1/2 cup whipping cream -- whipped with 2
teaspoons sugar
1/4 cup coarsely chopped toasted pecans

Place 3 cups milk in large heavy saucepan. Bring to boil.

Place remaining milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk until well mixed. Then, while whisking, slowly add hot milk.

Transfer pudding mixture back into saucepan. Cook over medium heat, whisking constantly until thick and first bubbles break surface, about 1 1/2 to 2 minutes. Stir in butter and vanilla.

Ladle into 8 (6-ounce) souffle cups or small dishes. Cool on counter, then refrigerate until well chilled, at least 6 hours or overnight.

To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both evenly. Serve immediately.