Butterscotch Pudding ala LULU

I was introduced to Lulu Powers by a mutual friend. She thought I would like her casual, whimsical approach to entertaining, and, as usual, she was right. My bookshelves are FILLED with cookbooks that I have collected over the years, so I am very selective about any new books I consider adding to my library. But, after reading the reviews, and then the book, I can say that Lulu Powers, FOODTOFLOWERS is a worthy addition to any domestista’s collection.

Lulu Powers is a top caterer in LA. She grew up in a big lively family, where food and entertaining were a part of daily life. I loved reading her tales and hearing how those memories are a big part of the inspiration for what she does today . In addition to a variety of great recipes and fresh party themes, the book offers a wealth of information on how to be prepared for any party situation. She provides through lists and great techniques for everything one would need to know to throw a great party — including information on setting the table, flower arrangements, “the party pantry”, bar set-up and much more! Lulu has a lovely, colorful, eclectic style, which really shines through in all of the photos of her in action.

A recipe that immediately caught my eye from the book was for Butterscotch Pudding with Rum Sauce. During the holidays, I love to prepare all of the traditional fare. But, in my heart, I crave comfort foods from all over the world. One of the great comfort foods that we all tend to enjoy is pudding, and in particular, in the western world, butterscotch pudding. Butterscotch pudding served up in a glass is a great dessert to serve for any party, and it would be the perfect treat for bringing in the new year. 

Besides being scrumptiously satisfying, a great feature of this butterscotch pudding from Lulu Power’s book is that it can be made a day or two in advance, then stored in delightful little shot glasses. When your are ready to serve, just spoon on the sauce and whipped cream. We loved the “puddino’s”, served in this style, that were passed at a fashion show we attended this summer, click on Chanel to take a look.

My daughter and I made Lulu’s recipe for Butterscotch Pudding with Rum Sauce together and all of our guests loved it. The only adjustment I would make is to double the recipe! The listed yield is for 10, which is probably accurate if you are offering a number of different desserts. But, if this is your only dessert, my experience has been that this is so delicious – the yield is more accurately for 6 people.  

A few years back, our local Henry Art Gallery had a function and a pair of these glasses were given as a party favor to each of the guests. Given that my last name also begins with the letter “H”, many friends gave me their glasses. I was happy to finally have the chance to put them to a good use!

Lulu Power’s Butterscotch Pudding

Ingredients:

5 tablespoons salted butter

 1 cup packed brown sugar

1 – 1/2 teaspoons kosher salt

2 cups heavy cream

1 cup milk

1 tablespoon Scotch

1 tablespoon rum

1 teaspoon vanilla extract

1 large egg

2 large egg yolks

3 tablespoons cornstarch

Rum Sauce (recipe follows)

Maldon sea salt or other flaky sea salt

Whipped Cream

Steps:

1. In a large saucepan, melt the butter over very low heat.

2. Add the sugar and salt and stir over medium heat until the mixture is smooth and begins to bubble. Cook for 3-5 minutes, or until thick.

3. Slowly stir in the cream. When the cream has been fully incorporated, stir in the milk, Scotch, rum and vanilla. Remove from the heat and set aside.

4. In a small bowl, whisk the egg, egg yolks. an cornstarch together until smooth.

5. Whisk 1 cup of the cream mixture slowly into the eggs to temper them (this prevents the eggs from curdling). Add the tempered mixture back to the saucepan and whisk to combine.

6. Place the saucepan over medium-high heat and whisk constantly for 3 to 5 minutes. When the mixture begins to bubble, turn the heat to low and continue stirring as it thickens.

7. Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a mixing bowl.

8. Cover with plastic wrap to prevent a skin from forming on top (I also like to run a stick of butter over the surface for an additional seal) and let cool to room temperature. Place the pudding in the refrigerator.

9. Divide the pudding among 10 small glass and serve with 1 tablespoon rum sauce, a sprinkle of sea salt, and a dollop of whipped cream.

When I first made this pudding — I thought I would skip the sauce because the pudding required so many steps — but I didn’t, thank goodness. The sauce is much easier to make than the pudding and it is the highlight of the final creation!!

Rum Sauce

Ingredients:

1 cup packed dark brown sugar

1/2 cup dark corn syrup

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter (I would choose salted butter)

1/4  cup golden rum

1 teaspoon vanilla extract

Steps:

1. Combine the brown sugar, corn syrup, cream, and butter in a heavy medium saucepan.

2. Bring to a low boil over medium-high heat heat and cook for 10 minutes.

3  Remove from the heat and stir in the rum and vanilla.

4. Let cool to room temperature.

Note: You can make the sauce up to a month in advance and store it in a sealed glass jar in the refrigerator. Reheat the sauce in a microwave or over a double boiler before serving.