"The Guernsey Literary and Potato Peel Pie Society" Butterscotch Pudding

Oh, how I love this book! How they came to the name is a great story in itself...I did not include it. Run to the library and check out this book. But the premise that there must be "eats" at the meetings is my kind of society.

This book definitely fits into the category of a good book..Beware it may ruin you from enjoying bad books from here on out.

The book is a collection of letters. Very clever!!

What is sheer poetry in a pan?

Well, for me it is pudding. I love pudding. And this recipe for butterscotch is my favorite.


Whisk together dry ingredients.

Slowly add milk and half and half.

One of the letters talks about her cookery book with recipes for cakes..."using a dozen eggs"(see above)..that is what makes this pudding so rich is the use of egg yolks.

Press with wax paper to prevent film while cooling.

Enjoy this pudding while reading "The Guernsey Literary and Potato Peel Pie Society"!

Butterscotch Pudding
original recipe from Diner Desserts

Ingredients:

• 1/3 cup cornstarch
• 1 cup packed brown sugar
• 1/2 tea sea salt
• 2 cups whole milk
• 1 cup half and half
• 3 large egg yolks
• 3 Tb unsalted butter, cubed
• 2 tea vanilla

Directions:
Whisk cornstarch, sugar, and salt. Gradually add milk and half and half. Bring to boil and remove from heat.

Whisk egg yolks. Add 1 cup boiling milk. Return mixture to pan. Whisk until comes to second boil. Cook 1 minute while stirring.

Add butter cubes and vanilla until melted. Cover with wax paper and cool to room temp.
Spoon into ramekins and cover with wax paper. Fridge for about 2 hours.

Note:
I can never wait until cooled and eat immediately. Perhaps the flavors get better...I will never know.