Butterscotch Pudding
Serves 1
Directions
- 1Add 2 tablespoons of butter and 6 ounces of dark brown sugar to a pot.
- 2Place the pot over medium heat and cook for a couple of minutes until the brown sugar dissolves and the butter starts to smell like buttered toast.
- 3Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
- 4Stir the mixture and bring it to a simmer, scraping the bottom of the pot to prevent sugar from sticking.
- 5Stir in about half a teaspoon of Kosher salt into the simmering mixture.
- 6In a separate bowl, whisk 2 ounces of white granulated sugar with 4 egg yolks until smooth.
- 7Whisk in 1/4 cup of cornstarch into the egg yolk and sugar mixture.
- 8Temper the egg mixture by slowly adding a small amount of the hot liquid from the pot into the egg mixture while whisking.
- 9Once the bowl with the egg mixture feels warm to the touch, add this whole mixture back into the pot with the hot liquid.
- 10Place the pot back over medium heat and whisk continuously until the pudding starts to thicken against the bottom of the pan and small bubbles form on the surface.
- 11Once bubbles form, let it bubble for about 60 seconds, then cut the heat.
- 12Whisk in about a tablespoon of vanilla extract.
- 13Optionally, add a shot of scotch or whiskey.
- 14Let the pudding cool slightly and serve it warm or put it into smaller containers and refrigerate.
- 15Garnish with very simple graham cracker crust that was baked on a flat sheet tray.
- 16Add some whipped cream on top.
- 17Sprinkle more graham cracker crust on top of the whipped cream.
Ingredients
- 2 tablespoons butter
- 6 ounces brown sugar
- 2 cups milk
- 1 cup heavy cream
- 0.5 teaspoons Kosher salt
- 4 egg yolks
- 2 ounces white granulated sugar
- 0.25 cup cornstarch
- 1 tablespoon vanilla extract
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons melted butter
- whipped cream
Equipment
potwhiskladlebowlsheet traysmall containers
Tips
- For the pudding: ensure you scrape the bottom of the pot frequently to prevent sugar from sticking. When tempering the eggs, slowly add the hot liquid to the eggs while whisking to gradually increase their temperature and prevent scrambling. For the graham cracker crust: bake it on a flat sheet.
- Optionally, you can add a shot of scotch or whiskey to the pudding for an extra flavor kick.
- You can serve the pudding warm or refrigerate it in smaller containers to serve cold.
- To serve, garnish with graham cracker crust and whipped cream, then add more graham cracker crust on top of the whipped cream.
- When adding the milk and cream, ensure you have a large enough pot, as the mixture will sizzle and pop.
- The total amount of milk and cream should be 3 cups; you can mix them as you like.
- The brown sugar and butter should be heated over medium heat for a couple of minutes until the sugar dissolves and the butter smells like buttered toast.
- Once bubbles form on the surface of the pudding, let it bubble for about 60 seconds before removing from heat.
- The eggs should be smooth after whisking them with the granulated sugar and cornstarch before tempering.
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