Maple Butterscotch Pudding With Chopped Pecans
Here’s a meal that can be made ahead and refrigerated--a timesaver given the hustle of the holidays. Just pop it in the oven for a quick reheating, and dinner is served.
The Simmered Beef Goulash also freezes well. While it’s warming up, serve some easy appetizers such as cracker bread with hummus, a sliced baguette with a special wedge of cheese or olives. Chilled beer is good with this meal but a light red wine, chilled for about 10 minutes, would go well too.
Maple Butterscotch Pudding With Chopped Pecans provides a smooth, sweet finish. Serve simple butter cookies on the side.
Place 3 cups milk in large heavy saucepan. Bring to boil.
Place remaining milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk until well mixed. Then, while whisking, slowly add hot milk. Transfer pudding mixture back into saucepan. Cook over medium heat, whisking constantly until thick and first bubbles break surface, about 1 1/2 to 2 minutes. Stir in butter and vanilla. Ladle into 8 (6-ounce) souffle cups or small dishes. Cool on counter, then refrigerate until well chilled, at least 6 hours or overnight.
To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both evenly. Serve immediately.
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