Just kidding about the partridge. But the pear tree is for real. As well as some gorgeous old magnolia and pecan trees. Oh, and fig trees. And some kind of bush that blooms pretty purple flowers. And there are azaleas too. And another bush/tree thing that blooms pink flowers.
I need to grow a green thumb quick because things are budding in my yard and needing attention. The next few weeks will be hectic. Hopefully not stressful, but very, very hectic. There is all the moving and rearranging and organizing to get through. Mississippi Kitchen is getting a new Mississippi kitchen. Bear with me if things slow down for a little while.
But for now, I am still here and I made some delicious homemade butterscotch pudding the other day. I had never made butterscotch pudding before, so I searched the Internet for a recipe and settled on Gale Gand's. The taste was exceptional. My daughter who is not a big fan of butterscotch even raved over it. I only slightly adapted the recipe. The original recipe is here.
-The only change I made in ingredients was to add in some dark brown sugar. Loved, loved, loved the flavor.
-You could used powdered or regular sugar for the whipped cream. I kept my brown sugar theme going.
(Adapted from Gale Gand)
2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons butter
1/2 cup dark brown sugar
3/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup heavy cream, well chilled
2 tablespoons light brown sugar
Heat the milk and cream over medium heat in a medium saucepan until simmering (about 180 degrees on a candy thermometer). Turn off the heat and set aside.
Meanwhile, in a large, heavy skillet, melt the butter over medium-high heat. Stir in the dark brown and 3/4 cup light brown sugar and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. Mixture will be thick.
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. Whisk until the sugar is dissolved. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture into the hot milk mixture. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and strain through a fine wire mesh strainer into a clean bowl. Whisk in the vanilla. Pour into 6 to 8 custard cups or small jelly jars and chill, uncovered, at least 2 hours or overnight.