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July 15, 2012

Mise en place

Mise en place is a cooking term that refers to having all your ingredients in place, and carefully reading the recipe, prior to getting started.
Mise en place is a method that all the best cooks employ.  There’s nothing like moving seamlessly from one task to the next, knowing where to find the next ingredient you need. It’s the perfect way to stay organized in the kitchen and prepare a recipe without losing your mind.
I’ve yet to try it myself.
The first time I made these butterscotch puddings, I realized that everything kind of happened at once.  I thought, “Next time I make them, I really need to be organized before I get started.”
The second time I made these puddings, I thought exactly the same thing.  Except even more earnestly.
The recipe isn’t hard, but it’s fast-paced.  And more than worth the effort when you sit down to enjoy the buttery, scotch-infused warmth of a butterscotch pudding.
The key to a delicious pudding (other than organization, without which it clearly still works) is using a strong single-malt scotch.  This is the time to reach to the back of your cupboard and pull out that Laphroig that’s just a little too strong for your taste buds.  Or the Lagavulin that you save for the people who will really appreciate it.  If you don’t like scotch, buy a single malt and share it with a friend who does – like me!

Butterscotch Pudding
(adapted from Baking from my home to yours)
1/2 cup packed brown sugar
3 Tbsp water
1 1/2 cup whole milk (first amount)
1/4 cup whole milk (second amount)
1/2 cup heavy cream
1/4 cup cornstarch
1/4 tsp salt
3 Tbsp sugar
3 large egg yolks
3 Tbsp unsalted butter, cut into 4 pieces, at room temperature
2 tsp pure vanilla extract
2 Tbsp scotch whisky (preferably a strong single malt)
Whipped cream for topping (optional)
Have six ramekins or pudding cups, each holding 1/2 to 3/4 cup, at hand.
Put the brown sugar and water in a medium heavy-bottomed saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar.  Stirring and lowering the heat if necessary, boil for 2 minutes.  Add 1 1/2 cups of the milk, and all the cream, and bring to a boil.  Don’t worry if, as it’s heating, the mixture curdles.
While the milk is heating, combine the cornstarch and salt in a small bowl.  In a medium bowl, beat the sugar and egg yolks for 1 minute.  Add the remaining 1/4 cup milk and beat just to blend.  Add the cornstarch mixture and beat just to blend.
With the beaters running, very slowly pour in the hot liquid.  Beat for a few seconds, then pour everything back into the saucepan.  Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles come to the surface and pop (about 2 minutes).  You don’t want the pudding to boil, but you do want it to thicken, so lower the heat if necessary.
Scrape the pudding back into the blender and beat a few seconds.  Add the butter, vanilla and scotch, and beat until everything is evenly blended.
Pour the pudding into the ramekins.  Refrigerate for at least 4 hours.  Top with whipped cream, if you like.

Filed Under: Miscellaneous Desserts

Reader Interactions

Comments

  1. Barbara says

    July 15, 2012 at 12:08 pm

    Lovely pudding, Beth. I do TRY to get everything in place, but it doesn't happen often. 🙂

    Reply
  2. Valerie says

    July 15, 2012 at 12:19 pm

    I need to make this again, Dorie's butterscotch pudding is one of the best! (Unlike mine, yours looks so smooth!)

    Organization is over-rated. I find it much more exciting to panic at the very last minute, whilst looking for some errant ingredient. 😉

    Reply
  3. Belinda says

    July 15, 2012 at 12:26 pm

    I try and try…doesn't ALWAYS work, but makes the process far less stressful! Gorgeous pudding – I mean, can butterscotch be bad?

    Reply
  4. Natalie Aguirre says

    July 15, 2012 at 12:32 pm

    The pudding sounds delicious. I try to have everything out before I start once in awhile. I'm like you. I need to try doing that.

    Reply
  5. Ellen B Cookery says

    July 15, 2012 at 12:36 pm

    What a lovely pudding! A great rule to live by…mise en place!

    Reply
  6. Carol says

    July 15, 2012 at 1:43 pm

    It really is a great rule, but kitchen chaos works for me most of the time 🙂 Your butterscotch pudding looks amazing!

    Reply
  7. LoLy says

    July 15, 2012 at 2:02 pm

    I am new around your blog and I "LOVE" it 😀
    I am your happy new follower XD
    Thanks for sharing..
    xxx
    http://abudhabifood.blogspot.com

    Reply
  8. Bonnie says

    July 15, 2012 at 2:47 pm

    Oh Beth, I wish I were so organized. I do read the recipe through…most of the time. I probably would end up with so many more successes. I love butterscotch and I have been known to enjoy a scotch now and again.

    Thanks for you comment. I'm around, just being a bit lazy I am afraid. Bonnie

    Reply
  9. Jess says

    July 15, 2012 at 3:09 pm

    Yummy! I've done dishes before where I prepare everything and put it in measured bowls and grind/measure my spices ahead of time (basically acting as my own sous chef). It definitely makes a difference and looks pretty and organized on the counter. That said, I don't do that very often. It comes in handy more for dinners where I have lots of chopped items that are time sensitive for adding to a pan 🙂 No scotch in the house, but I'm sure the hubby would love an excuse to get some!

    Reply
  10. Stina Lindenblatt says

    July 15, 2012 at 4:50 pm

    Yummy!

    I have to try this technique some time. Nothing worse than discovering half way through the recipe that you're missing an important ingredient. That has happened to many times to me. You'd think I'd know better by now. 😀

    Reply
  11. Kitchen Riffs says

    July 15, 2012 at 5:39 pm

    I've actually gotten much better at mise en place – sometimes. 😉 Usually I want to just jump in and start cooking. And sometimes – when I'm late, hungry, and rushing to get something on the table ASAP – it's not practical to even think about mise en place. But things do go smoother whenever I do it, and I find it's a must for cooking Chinese. Anyway, nice recipe. I love butterscotch and it's a terrific flavor in pudding. Unfortunately most of my childhood memories of butterscotch pudding are the packaged kind – not good at all. This looks wonderful, though. Thank you.

    Reply
  12. Julie says

    July 15, 2012 at 7:29 pm

    I try to mise en place…sometimes I am better than others. I almost always try it when baking. Savory cooking is so much more forgiving, not like when I use 2T of something instead of 2t in baking. I love butterscotoch pudding and had no idea it had scotch in it. Can't wait to try this!

    Reply
  13. Jenn Kendall says

    July 15, 2012 at 9:02 pm

    i've somehow never had butterscotch pudding, i think that definitely needs to change! yours looks delicious!

    Reply
  14. Rosemary says

    July 15, 2012 at 9:02 pm

    I've seen people do it, getting everything out. My mom tried to teach me. I taught my own daughter. But I can't cure myself! I love the idea of scotch in the butterscotch. Of course!

    Reply
  15. Guru Uru says

    July 15, 2012 at 11:25 pm

    Your pudding looks absolutely beautiful my friend – and thanks for teaching me a new term 😀

    Cheers
    Choc Chip Uru

    Reply
  16. Neesie says

    July 16, 2012 at 2:05 am

    A great pudding recipe Beth. Butterscotch ~ yumm!
    I seem to have evolved the Mise en place method…but not intentionally. I think it all started when I first cooked fried rice and at the start put everything into little bowls. It's great to just reach for each bowl as and when it's needed.
    I'm currently teaching my son how to cook using a few simple recipes…you know a student survival cooking course kind of thing and it helps him see clearly what's involved.
    Thanks for sharing. ;D

    Reply
  17. profiterolesandponytails says

    July 16, 2012 at 2:45 am

    Now I'm wondering if "butterscotch" owes it origins to scotch in the pudding? This recipe really inspires me to make it …although I'll leave out the scotch for the girls. Despite my best intentions, I rarely have everything all set to go either. 🙂

    Reply
  18. Food Gal says

    July 16, 2012 at 4:02 am

    The best butterscotch pudding always has a little real scotch in it. Yours looks absolutely delectable.

    Reply
  19. Angie's Recipes says

    July 16, 2012 at 4:31 am

    I have never had a butterscotch pudding, let alone made one. Yours looks mouthwatering!

    Reply
  20. shaz says

    July 16, 2012 at 4:18 pm

    Oh my goodness, I don't usually go for puddings but these sound amazing! Especially with the scotch in it 🙂

    Reply
  21. Cathleen says

    July 16, 2012 at 6:02 pm

    I have never made a pudding before, but I really want to now!
    I have never heard this term before. I sometimes do it, sometimes..not so careful reading is done 😛

    Reply
  22. artofnaturalliving.com says

    July 16, 2012 at 9:44 pm

    I started doing "mise en place" this year when blogging made me get more efficient in the kitchen. Never knew it had a name–how cool!

    Reply
  23. Asmita says

    July 17, 2012 at 12:49 am

    Wo, this looks amazing! Never tried butterscotch pudding but wish I could now.

    Reply
  24. yummychunklet says

    July 17, 2012 at 11:20 am

    More power to those who can do it, but I can't get the hang of mise en place. I seem to use so many dishes that way.

    Reply
  25. Joanne says

    July 18, 2012 at 12:17 pm

    One day, I'll learn to read recipes before I start them also! And prepping beforehand, too. 🙂 And when that day comes, I shall attempt this pudding. Hopefully it will be soon…because they look delicious!

    Reply
  26. Claire Davis says

    July 18, 2012 at 6:22 pm

    Oh my goodness, this sounds so good and rich. Have yet to master mise en place myself! It sounds so efficient though, I need to attempt it more in my cooking.

    Reply
  27. Cindy says

    July 18, 2012 at 10:17 pm

    Mise en place is really the best way to cook/bake. When I do it I'm so proud of myself. When I don't I wish I had.
    The pudding looks yummy.

    Reply
  28. Pacheco Patty says

    July 19, 2012 at 12:40 am

    I could always be more organized, in fact I spend a lot of time trying to organize myself! Butterscotch pudding is a favorite with me and having recently visited Scotland- single malt scotch is still fresh in my mind!

    Reply
  29. Lizzy says

    July 19, 2012 at 1:37 am

    I need to practice mise en place more often, too. Sometimes I do; sometimes I don't. Either with or without, your pudding looks outstanding. And you've reminded me to look for some Lagavulin to take to my parents when we visit in a couple weeks…my dad would be thrilled 🙂

    Reply
  30. Medeia Sharif says

    July 19, 2012 at 11:34 am

    I tried my hand at mise en place ages ago when I was using cookbooks. I'd always mess up somehow.

    I don't think I've ever eaten butterscotch pudding. I should since I love butterscotch.

    Reply
  31. artofnaturalliving.com says

    July 19, 2012 at 3:52 pm

    Also–wanted to let you know that I just gave you the "Addictive Blogger" award for luring me in to your fun and tasty posts. For more info see: http://artofnaturalliving.com/2012/07/19/chicken-piccata-gift-bags-and-an-award/

    Reply
  32. Cucina49 says

    July 19, 2012 at 6:25 pm

    I really try to work on my mise en place–it doesn't generally happen! I love butterscotch pudding and haven't had it in ages, so this post is a nice reminder.

    Reply
  33. grace says

    July 19, 2012 at 7:52 pm

    stick that in a pie shell and mound it with more whipped cream, and you've made my ideal dessert!

    Reply
  34. Gina Gao says

    July 20, 2012 at 4:17 am

    This looks amazing! I'll certainly try this.

    http://www.modernworld4.blogspot.com

    Reply
  35. Miriam says

    July 20, 2012 at 5:14 am

    The pudding sounds lovely…and some of the very best meals just happen to get thrown together without much preparation 🙂
    Miriam@Meatless Meals For Meat Eaters

    Reply
  36. Angela says

    July 21, 2012 at 11:43 pm

    I was starting to feel bad about myself for not being more prepared until I got to the line "I've yet to try it myself!" Lol – thank you for making me smile. This pudding sounds awesome. Butterscotch pudding from scratch is something I had never thought of.

    Reply
  37. Raina says

    July 22, 2012 at 12:42 pm

    This post made me smile. I always say that I am going to get everything ready ahead of time too but somehow never do..lol. The pudding sounds wonderful:)

    Reply
  38. Ruth says

    July 22, 2012 at 2:28 pm

    I actually LOL'd at this post. 🙂

    Reply
  39. Kathy says

    July 25, 2012 at 12:32 am

    I tend not to be prepared for fast moving cooking…I always tell myself to put everything out ahead, but I seldom do!! Your pudding looks lovely…I so enjoy butterscotch anything!

    Reply
  40. Lynn says

    July 26, 2012 at 2:33 am

    This does look good. Maybe instead of the Scotch I could use up some of those jars of peach-brandy or the homemade khalua? Must stop trying weird fruit-infused booze recipes.

    Reply
  41. CJ - Food Stories says

    July 27, 2012 at 11:31 pm

    You totally wrote this post for me, didn't you? I always tell myself to read through the whole recipe, get everything out and then proceed. Once again, today, I didn't follow my own instructions. Right in the middle of the recipe, I realized I made a mistake … because I didn't read & prep 🙂

    Reply
  42. nancy at good food matters says

    July 29, 2012 at 11:09 am

    Butterscotch pudding is a long time favorite, and yet I haven't made it for years. Though fast-paced, this looks like a marvelous recipe. Thanks!

    Reply

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