I have been owing my girl over at Wide Lawns this one for a while now. I volunteered to try out a recipe she found in the NY Times that appeared to be potentially delicious, and as you know- I'm always on board when the potential for deliciousness is present. Actually, I did have my students attempt this a while back, but something went horribly, horribly wrong and we shall never speak of "the custard incident of 2008" again.
I offered to do this like 6 years ago. Maybe 7, who can keep track? Speedy? Me? Not so much. Queen procrastinator? Present and accounted for, ma'am.
Today I finally got around to making it. To tell the truth, I was a little scared to make this and have it sitting around my house, knowing full well that within hours it would be contributing to the seemingly unstoppable widening of my badonkadonk. It combines two of my favorite things in the universe (if we take wine, cheese, sloth and magazines out of the equation): Caramel anything and butterscotch pudding. Oh, and it contains a ton of heavy cream, lots of sugar, a little booze and butter.
I give you...Butterscotch Budino with Caramel Sauce!
My mise en place:
Cooking the brown sugar caramel for the custard:
Pausing to take a look at my duckie whisk, which is surprisingly ergonomic.
After the cream and eggs are added, I cooked it to a pudding-like consistency, then strained it so there wouldn't be any lumps.
I made regular whipped cream to dallop, and I made an easier caramel sauce than the recipe called for, but overall it looks pretty damn delicious.
Smile pretty for the camera, Mister Puddingpants!
I think this is what angels would taste like if we ground them up and made pudding out of them.
If you decide to make this recipe, it is a bit more involved than your average custard. E-mail me and I'll give you some pointers if you feel the burning desire to make this "so good that I'm all warm and tingly in my nether regions" dessert.