Chocolate-It's What's for Dinner

I had leftover egg yolks* (and you know how I hate to have leftover whites or yolks) so I was on a quest to find a use for them. I had to adapt because most of the pudding recipes I found wanted either 6 yolks (if I went with this, then I would have extra whites - it could never end!) or whole eggs. So off adapting I went... Butterscotch Pudding (Adapted from David Lebovitz ) 4T butter 1 c brown sugar 3/4 t salt 3 T cornstarch 2 1/2 c milk 3 egg yolks 2 t whiskey or bourbon 1 t vanilla Whisk together in a small bowl cornstarch with 1/4 c milk until smooth. Then whisk in egg yolks.  Set aside. Melt butter in sauce pan and add brown sugar and salt. Stir until sugar is well moistened. Remove from heat. Gradually pour in remaining milk to butter/sugar mixture - whisking non-stop. Whisk in cornstarch mixture. Return to heat and bring to a boil, whisking frequently. Once it begins to bubble, reduce heat to low and simmer for 1 minute (or until the pudding thickens to the ...

This is what it looks like This recipe started calling me. I'm such a sucker for brown sugar-don't know what it is about brown sugar. The Sous Chef is a sucker for all things maple. So I made it and this is where I got the recipe from . Those of you that are astute will note that there isn't any maple syrup or maple sugar in there. Puzzling no? Yet it tastes mapley.  Now I know making a crust can be a big pain. Crusts are definitely not my favorite thing BUT I must say it is well worth the effort. I did a crisscross pattern with a fork on the edge. A few comments about this recipe: Mine was definitely not as dark as the picture from the recipe. I did use light brown sugar. My oven is usually a bit slow but the pie filling set up by the 45 minutes. I suggest checking it around 40 minutes. Next time I would use a deep-dish pie pan. I had leftover filling which did not go to waste... I used Knob Creek Smokey Maple Bourbon . I'm sure it did contribute some of ...