One thing I enjoy most about the food blogging community is connecting with food bloggers from around the world. With all the travels and expat journeys I have experienced, I take great pleasure in reading food blogs from countries in which I have lived. I am taken back to the cultures, food and flavors of favorite cities, my memory jogged of the life I led in each place. And I feel as though I am catching up with an old friend.
One such blog is The Passionate Cook from England. Johanna and her lovely blog have been an inspiration to me since I started TasteFood last year. I enjoy reading her posts and recipes, and I am often reminded not only of my life in London some years ago, but also of Johanna's home country, Austria, where I lived for a year during university. Another notable feature on The Passionate Cook is an event called WTSIM (Waiter, there is something in my...) that she co-hosts with Cook Sister and Spittoon. Each month, a particular theme is selected, and it is up to us bloggers to create a recipe around the new theme. So far, I have managed to miss each and every deadline, but this time around I am on top of it. The current theme is Retro-Classic, and I know exactly what I will make. Befittingly, I mentioned Butterscotch Pudding in a post I made a while back called Tea and Pudding, which reflected on - what else - moving to England. I referenced Butterscotch Pudding as a dessert from childhood, something that takes us back to our past, a comfort food - and a Retro-Classic.
Question: Is the proper British way of calling this dessert a Butterscotch Custard?
Makes 4 large or 6 small portions
1-1/4 cup (300 ml.) whole milk
3 tablespoons cornstarch
2 large eggs
1 large egg yolk
4 tablespoons (60 g.) unsalted butter
1 cup (200 gr.) dark brown sugar, packed
3/4 cup (180 ml.) heavy cream
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
In a medium bowl, combine 1/4 cup (60 ml.) milk and cornstarch. Whisk until combined and there are no traces of cornstarch. Whisk in eggs and egg yolk. Set aside.
In a medium saucepan, melt butter. Add brown sugar and cook, stirring, until sugar is melted and bubbly. Remove from heat. Add remaining milk and heavy cream in a steady stream to sugar mixture, whisking constantly, to combine. Stir in salt.
Return to heat and add cornstarch mixture, whisking constantly. Bring to a boil and reduce heat to simmer. Simmer one minute, whisking, until mixture thickens. Remove from heat. Whisk in vanilla extract.
Pour pudding into a serving bowl or individual glasses or ramekins. Chill at least 4 hours and up to 2 days. Cover puddings with plastic wrap to prevent skin forming if desired.
Serve with unsweetened whipped cream and toasted pecan nuts as garnish..