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» Pale Yellow

Cream together butter and sugar until pale yellow.

Bourbon Butterscotch Pudding

Tracy Byrne

Bourbon Butterscotch Pudding | Pale YellowThis is the pudding that inspired my pity-party-for-one on the floor on my apartment.  I think my feelings were normal and not that weird; I was just feeling a little lonely living alone and I really wanted to share my pudding with someone.  And then I realized I hadn't talked to any humans yet; so I felt sad inside. Bourbon Butterscotch Pudding | Pale YellowI ate my pudding and felt better and went out with Jackie for dinner.  Later that week Dean came over for dinner so I could share my pudding.  No worries, I'm done feeling sorry for myself.  It helped to talk with Angela and Andrea about the highs and lows of living alone; I needed real talk from my ladies.

Bourbon Butterscotch Pudding | Pale YellowMaking this pudding reminded me how amazing homemade pudding tastes.  The pudding is silky smooth and creamy.  I love the texture of the butterscotch with the crunchy, sugar-coated pecans on top.  Pecan bourbon makes everything better, obviously!  There is clearly going to be more pudding in the future!Bourbon Butterscotch Pudding | Pale YellowPrint the Recipe!

Bourbon Butterscotch Pudding Adapted from That Winsome Girl Yield - 4 servings

4 tablespoons unsalted butter 1 cup dark brown sugar 3/4 teaspoon Kosher salt 3 tablespoons cornstarch 2 1/2 cups whole milk 2 eggs 2 tablespoons pecan bourbon (regular would be fine) 1 teaspoon vanilla candied pecans

  1. Pudding - Melt the butter in a medium saucepan.  Stir in the sugar and salt until the mixture is smooth.  Remove from the heat.
  2. Whisk together the cornstarch and 1/4 cup of milk in a medium bowl until the mixture is smooth.  Whisk in the eggs.  Set aside.
  3. Whisk the remaining milk into the butter/sugar mixture.  Whisk in the cornstarch mix.
  4. Return to the pan to the stove and cook on medium heat until the pudding begins to boil and thicken.  Let the pudding bubble for one minute and then turn off the heat.
  5. Whisk in the bourbon and vanilla.
  6. Strain the pudding through a fine sieve and portion into individual serving bowls.  Place a piece of plastic on directly on top of the pudding.  Refrigerate for at least 4 hours before serving and garnish with candied pecans.
  7. Candied Pecans - Add 2/3 cup whole pecans, 1/3 cup sugar, and a generous pinch of salt to a dry saute pan.  Heat and stir until all the sugar is melted and it begins to caramelize.  Make sure all the pecans are covered with the melted sugar.
  8. Spread the pecans on wax paper.  When the sugar has hardened, but not cooled completely, break the pecans apart.Bourbon Butterscotch Pudding | Pale Yellow