I hope you guys had a fabulous father’s day! We did too! True to our style, we celebrated with lots of food and family. Now, perhaps I should have posted this a wee bit earlier (there’s always next year right?) seeing as Father’s Day has come and gone, but I’ll share with you anyway! It was a booze-themed dinner and normally I’m not big on drinking myself or cooking with it actually but in spirit of father’s day, I added a little here and there. The menu read – Pasta in Vodka Sauce and Potato Salad and for dessert some Butterscotch Pudding with Whiskey Vanilla Sauce!
Honestly, it didn’t make too much of a difference with the pasta but the whiskey vanilla sauce was definitely worth it! It was an accidental discovery too because I forgot to add whiskey and vanilla to the pudding but I wanted to incorporate it anyhow and so, the whiskey vanilla sauce was born!
Add butter and sugar in a large thick saucepan and stir till the butter has melted and the sugar has moistened. Remove from the heat and set aside.
In a separate, large bowl (preferably glass so you can tell if the cornstarch is dissolved) mix together about 60ml or 1/4 cup of the milk and cornstarch. Add the eggs and whisk till combined. This mixture will be a bit thick.
Slowly add the remaining milk in a steady stream to the brown sugar and butter mixture. Add the cornstarch mixture as well and put the saucepan back on the stove.
On a medium flame, let it come to a boil. Turn down the flame and keep stirring non-stop till its thickened to a “hot fudge like consistency”.
Cream butter and sugar together till pale and fluffy. Add the egg and whisk to combine. Add whiskey and vanilla.
Over a double boiler, melt the butter mixture till thick and the sugar has melted. Store it in a cool, dry place but don’t refrigerate it.
Yields: 4 to 6 ramekins
Slightly adapted from: David Lebovitz
180gms brown sugar
4 tbs/60gms butter
3 tbs cornstarch
2 1/2 cups/625ml milk
Before you start this, it helps to gather around everything you need. Especially if you haven’t made pudding before, it has a tendency to burn or split, so keep a large bowl filled with ice water ready, just in case. Although, this is a pretty simple one and no such splitting/burning happened to mine.
Whiskey Vanilla Sauce
Slightly adapted from: about.com
4 tbs/60gms butter
1/2 cup/100gms caster sugar
2 tbs whiskey (or more if you like) 1 tsp vanilla (again, in proportion to the whiskey)