For now, I'm giving up on the crock pot chocolate pudding. I think I'm finally strong enough to stir a 4-serving recipe on the stove, and the extra work hauling out and washing the crock pot is no longer mitigated by being able to spread the stirring out.
I'll still crock pot the tapioca. It's not as high-maintenance as chocolate.
So, hurray for stove-top chocolate pudding. But, woman does not live by chocolate pudding alone, or even chocolate with periodic bouts of tapioca. I need butterscotch.
Luckily, there are recipes for butterscotch out there. So, last week I decided to make butterscotch pudding.
Of course, I can't leave well enough alone. I can't even leave "well enough except for substituting almond milk" alone.
First change: Just say no to processed sugar -- even brown sugar. Raw demerara. About 1/4 what the recipe calls for. And, add a tiny bit of molasses to provide extra brown-ness to the raw sugar.
Next change: Substitute 1/4 date sugar for brown, just because I have it on hand, and just because it's novel.
Third: Leave out the other half of the sugar. Add some liquid stevia.
Use 1/2 the butter the recipe calls for. Never mind the fact that this is supposed to be butterscotch. Who needs all that fat?
No corn starch. Arrowroot.
And, of course, almond milk instead of cow's.
Now, add a little extra vanilla to make up for all the flavor lost by cutting back on sugar and fat and such.
Not really butterscotch. Not really vanilla. Vanillascotch.
Results: Don't try this at home, kids. It's ugly. The date sugar doesn't dissolve, leaving it grainy. It's not bad while it's still warm, and it's even edible when cold. But, who wants not-bad edibility for dessert?
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