Butterscotch. Let me just start off by telling you how much I love butterscotch. I always pick out the butterscotch first in an assortment of hard candies. I love the sweet and the buttery mixed together. It really is a match made in heaven.So, to say I was excited about making Butterscotch Pudding for this week's Tuesdays with Dorie, is a bit of an understatement. I had visions of using this pudding in a tart shell for a Butterscotch Pudding Tart. Because... honestly... how good does that sound??
I was over at my parents house on Saturday morning and decided to rummage around their liquor cabinet (because, they seriously have anything and everything you would need in terms of liquor... its like going to a free liquor store). I knew my dad would have some Johnny Walker Black (which... I know.. is blended whiskey or whatever... semantics) until I saw this little jewel...
Glenfiddich 15 year reserve SINGLE MALT. Exactly what I was looking for! Just for kicks I poured my mom and I out some in a little glass, because honestly, I'd never had scotch before. Nevermind that it was like 10:30 in the morning. First, I smelled it and about gagged. And then I took a sip and seriously thought my tongue was going to burn off and that I would die choking on it. It was bad. My mom took a sip and I expected her response to be the same... I waited patiently looking at her, wanting her to join in the disgust for scotch with me... But she threw the glass back and after her non-chalant reaction I wouldn't have been surprised if she'd stuck her tongue down in the glass and licked it. I mean. Jeez... she pounded that scotch like nobody's business. Finally she said... "Hmm... would be better with a little water."
For those of you keeping score that's...
Mom: 1
Amy: 0
In the "who's a better drunk category. "
I didn't let the taste of the scotch deter me... I was determined that this was going to be a kick ass pudding. I got home and remembering how quick on your feet you have to be when making pudding, I laid out all my ingredients like I was on Emeril or something. I made only a half batch... because I was planning on just making two little adorable butterscotch pudding tarts.
The recipe came together quickly. I was glad I was prepared, because it made things go soooo much smoother. But, as it was coming together I noticed the pale, ashy, disgusting color that it was becoming and I was hoping that the vanilla and scotch would help fix that a bit.
