Name: Butterscotch Vodka Pudding
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 to 8 servings
Ingredients: 4 tablespoons unsalted butter, softened; 150 grams/5.5 ounces dark brown sugar; 225 milliliters/7.5 ounces cream; 2 tablespoons corn flour; 1/2 teaspoon salt; 375 milliliters/12.5 ounces milk; 3 large egg yolks; 1 teaspoon vanilla extract; 2 tablespoons hazelnut vodka; Honeycomb, crushed, for garnish

Directions

Melt the butter in a heavy-based medium saucepan. Add the brown sugar and cook until dissolved, stirring occasionally, 2 to 3 minutes. Add the cream, bring to a simmer, stirring, and cook until you have a nice thick butterscotch sauce.
Meanwhile, combine the corn flour and salt in a bowl. Whisk in a couple tablespoons of the milk until smooth, then whisk the mixture into the remaining milk in a large bowl.
Whisk in the egg yolks and vanilla and then gradually add the hot butterscotch sauce, whisking constantly. Wipe out the saucepan and strain the mixture through a fine-mesh sieve back into the pan. Cook over medium heat, stirring regularly, until the custard starts to thicken, 5 to 6 minutes. Remove from the heat and stir in the vodka.
Pour into pretty glasses or ramekins and chill for at least 1 hour and up to 3 days.
Serve garnished with honeycomb.

Cook’s Note

For a lighter result, chill the custard in a bowl with plastic pressed to the surface to prevent a skin from forming. When ready to serve, whip the pudding lightly with a whisk or in stand mixer with the paddle attachment before spooning it into glasses or ramekins.

Recipe courtesy of Donal Skehan

Butterscotch Vodka Pudding

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages