The Mailbox: Teri Watson

Published: Wednesday, Mar. 13, 2013 - 12:00 am | Page 5D

Grange restaurant butterscotch pudding

Prep time:30 minutes

Cook time: 1 hour, 10 minutes

Serves 6

Jennifer Lindsley of Fair Oaks celebrated her birthday at the Grange restaurant in Sacramento, where she enjoyed the delicious butterscotch pudding. She was hoping for the recipe so she could make it at home.

Karen Lobach of Chico shares this recipe that she found at Zester Daily, an online destination for food, wine and travel enthusiasts. Zester contributor Elaine Corn, former food editor of The Sacramento Bee, wrote a story about the Grange's butterscotch pudding, which included the recipe. Pastry chef Jackie Phongsavath makes this dessert at the Grange and shares that the secret to making this dessert successfully is to use Guittard-brand butterscotch chips. It's also important to bring the sugar and water up to around 230 degrees, when it's still clear and just beginning to caramelize, but before it starts to brown.


4 egg yolks from large eggs

1/2 cup Guittard butterscotch chips

2 1/4 cups cream

1/4 teaspoon salt

1/2 teaspoon vanilla

1 1/2 teaspoons Scotch, such as Dewar's

1/4 cup water

1/2 cup sugar

Crème fraîche, garnish


Set six sturdy 4-ounce ramekins in a baking pan, such as a metal 9-by-13-inch rectangular cake pan. Preheat the oven to 300 degrees. Set a medium-sized, double-mesh strainer over a medium bowl and have it ready on your countertop.

Separate the egg yolks. Reserve them in a bowl. Measure the butterscotch chips and have them ready in a bowl. In a large measuring cup or pitcher, stir together cream, salt, vanilla and Scotch. Have it convenient to the stove.

Combine water and sugar in a medium pot. Heat over medium-high heat until the sugar dissolves and boils gently, about 8 to 10 minutes (up to 220 degrees to 230 degrees on a candy thermometer), making sure the sugar does not darken.

With a whisk at the ready, pour the cream mixture into the hot sugar. (It will sizzle.) Whisk well to combine, going around the sides and across the bottom of the pot. Add the chips, continuing to whisk to prevent the chips from scorching. Turn off the heat. Continue whisking until no sugar or chips cling to the whisk and the mixture is smooth.

Whisk some of the hot butterscotch mixture into the egg yolks, whisking gently but thoroughly. Then pour the tempered yolks back into the main mixture in the pot, whisking well.

Strain the butterscotch through a double-mesh strainer into a bowl. Ladle butterscotch evenly into the arranged ramekins.

Fill the baking pan with hot water so it comes halfway up the sides of the ramekins. Cover the pan well with foil and crimp it to seal well around the pan's rim. Poke several holes in the foil to act as steam vents. Set in the oven and bake at 300 degrees for 45 to 50 minutes, or until just set in the center. Top pudding with a dollop of crème fraîche before serving.

Per serving: 329 cal.; 6 g pro.; 34 g carb.; 18 g fat (13 sat., 4 monounsat., 1 polyunsat.); 156 mg chol.; 152 mg sod.; 0 g fiber; 50 percent calories from fat.

Chicken with gjetost sauce

Prep time: 10 minutes

Cook time: 45 minutes • Serves 6

Busy mom Allison Oeding of Sacramento was looking for easy chicken recipes to serve her family of five. Doris Hurley of Sacramento shares this recipe that includes gjetost, a brown Scandinavian cheese that adds a distinctive flavor to the sauce.

This recipe makes plenty of sauce, enough to serve over the chicken as well as wild rice.


6 boneless, skinless chicken breasts

1/2 cup flour

1/2 teaspoon garlic salt

1/2 teaspoon paprika

1/4 teaspoon pepper

2 tablespoons butter or margarine

1/2 cup chicken broth

1 cup sour cream

1/2 cup shredded gjetost cheese


Lay chicken breasts flat. Combine flour, garlic salt, paprika and pepper in a bowl. Coat each chicken breast with flour mixture. Melt butter in fryng pan. Add chicken and brown quickly on all sides. Add broth. Cover and simmer slowly for about 25 minutes or until chicken is tender.

Remove chicken to a warm platter. Blend sour cream with pan drippings. Stir in cheese and heat gently, stirring until cheese melts. Pour over chicken.

Per serving using low sodium chicken broth: 342 cal.; 29 g pro.; 13 g carb.; 17 g fat (11 sat., 3 monounsat., 1 polyunsat., 2 other); 126 mg chol.; 322 mg sod.; 0 g fiber; 49 percent calories from fat.


If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 556-5625. Please include your full name, your city and phone number.

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