Here I am. I'm alive, still. You know what people say nowadays - "I've been busy......".
Back to the kitchen:
Some time ago, we talked about pudding. This time it's butterscotch. Yum. Especially a whole gallon. My sister (who's birthday is today! - cake is later) likes butterscotch. She told me this pudding was like the little butterscotch-flavored pudding cups in the store.
But, of course, this is made with fresh goat milk, melted cane sugar, thickened with fine rice flour and touched-up with vanilla. That's all. This was adapted from the caramel pudding recipe on this blog.
Making it? - it's not that hard, but this is like a . . . ummm . . . science experiment.
Yes, yes, the sugar melts (brown or white) with NO liquid or nothin'. Just melted sugar and then milk - yes, add cold milk to sugar that is 300+ degrees fahrenheit - do be careful, though. Don't be surprised when you suddenly have this big chunk of hard candy in your pot. Don't freak out, it should melt just fine. After you've made butterscotch milk, add the thickener and finally, the vanilla. And no, It doesn't ruin the pot ;).
Oh . . . it smells so good! But I'm fine with just goat milk ;).
Now that I've prepared you for this experience - have fun! And just to be safe, read the recipe through before starting. Oh, and yes, I made a big ol' gallon - but it still didn't last. You can size down the recipe, though.
1 gallon of Homemade Butterscotch Pudding (Gluten, Cow Dairy, Corn, etc. Free)
2 cups flour (or cornstarch or other thickener)
4 cups sugar (brown or white)
1 gallon (16 cups) fresh goat milk (or other milk), divided
3 to 4 tablespoons vanilla extract
1. Whisk together the flour and 2 cups of the milk. Set aside.
2. In a large, 6-quart saucepan, melt the sugar, stirring constantly, over medium heat. It should form clumps, then those clumps melt.
3. Carefully add the remaining milk to the hot sugar. The sugar hardens, but keep stirring until the sugar melts into the milk.
4. Add the flour mixture, stirring constantly until it thickens and starts to boil. Remove from the heat and add the vanilla. Cool and refrigerate. It should thicken additionally in the refrigerator.
Linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker, Look What I Made! at Creations by Kard and Sugar and Spice at Seven Thirty Three