Recipe courtesy of Mary Berg
Butterscotch Pudding
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 35
- Protein
- 4
- Cholesterol
- 157
- Sodium
- 321
- Total: 4 hr 25 min (includes setting time)
- Active: 25 min
Ingredients
1 1/2 cups (375 milliliters) whole milk
1 cup (250 milliliters) 35% cream
3 egg yolks
2 tablespoons (20 grams) cornstarch
3/4 cup (150 grams) dark brown sugar
3/4 teaspoon kosher salt
2 tablespoons (30 milliliters) water
1 tablespoon (15 milliliters) bourbon or Scotch whisky
3 tablespoons (42 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract
Sweetened whipped cream, optional
Strawberries, optional
1 to 2 chocolate covered sponge toffee bars, roughly chopped; optional
Directions
Special equipment:
a candy thermometer, optional- Combine the milk and 3/4 cup of the cream in a glass measuring cup or a bowl with a spout. Whisk together the egg yolks and cornstarch in a large heatproof bowl until smooth, then whisk in the remaining 1/4 cup of cream and set aside.
- Add the brown sugar and salt to a medium saucepan; pour the water around the edges. Without stirring, transfer the saucepan to the stove and place over medium heat. Still without stirring, allow the brown sugar to melt into the water and bubble away until slightly darker in color and caramelized smelling, 5 to 7 minutes. If you have a candy thermometer, cook to 240 degrees F (115 degrees C).
- Carefully pour the milk and cream mixture into the caramelized sugar and whisk to combine. Bring the mixture to a simmer then whisk in the bourbon or Scotch and remove from the heat.
- While whisking slowly, pour the hot milk mixture into the egg yolk mixture. Transfer back into the saucepan and place over medium-low heat. While stirring constantly, bring to a low simmer and cook until thickened, 3 to 5 minutes. Remove from the heat, whisk in the butter and vanilla extract and pour into a heatproof bowl. Cover the top of the pudding directly with plastic wrap and place in the fridge to chill for at least 4 to 6 hours and up to 4 days.
- To serve, top with whipped cream, a couple of strawberries and a scattering of chopped chocolate covered sponge toffee bars if using.