Butterscotch Pudding
Serves 1
Directions
- 1Add 2 tablespoons of butter and 6 ounces of dark brown sugar to a pot.
- 2Add 2 tablespoons of butter and 6 ounces of dark brown sugar to a pot.
- 3Add 2 tablespoons of butter and 6 ounces of dark brown sugar to a pot.
- 4Place 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.
- 5Place 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.
- 6Place 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.
- 7Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
- 8Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
- 9Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
- 10Stir the mixture and bring it to a simmer, scraping the bottom of the pot to prevent sugar from sticking.
- 11Stir the mixture and bring it to a simmer, scraping the bottom of the pot to prevent sugar from sticking.
- 12Stir the mixture and bring it to a simmer, scraping the bottom of the pot to prevent sugar from sticking.
- 13Stir in about half a teaspoon of Kosher salt into the simmering mixture.
- 14Stir in about half a teaspoon of Kosher salt into the simmering mixture.
- 15Stir in about half a teaspoon of Kosher salt into the simmering mixture.
- 16In a separate bowl, whisk 2 ounces of white granulated sugar with 4 egg yolks until smooth.
- 17In a separate bowl, whisk 2 ounces of white granulated sugar with 4 egg yolks until smooth.
- 18In a separate bowl, whisk 2 ounces of white granulated sugar with 4 egg yolks until smooth.
- 19Whisk in 1/4 cup of cornstarch into the egg yolk and sugar mixture.
- 20Whisk in 1/4 cup of cornstarch into the egg yolk and sugar mixture.
- 21Whisk in 1/4 cup of cornstarch into the egg yolk and sugar mixture.
- 22Temper the egg mixture by slowly adding a small amount of the hot liquid from the pot into the egg mixture while whisking.
- 23Temper the egg mixture by slowly adding a small amount of the hot liquid from the pot into the egg mixture while whisking.
- 24Temper the egg mixture by slowly adding a small amount of the hot liquid from the pot into the egg mixture while whisking.
- 25Once the bowl with the egg mixture feels warm to the touch, add this whole mixture back into the pot with the hot liquid.
- 26Once the bowl with the egg mixture feels warm to the touch, add this whole mixture back into the pot with the hot liquid.
- 27Once the bowl with the egg mixture feels warm to the touch, add this whole mixture back into the pot with the hot liquid.
- 28Place 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.
- 29Place 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.
- 30Place 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.
- 31Once bubbles form, let it bubble for about 60 seconds, then cut the heat.
- 32Once bubbles form, let it bubble for about 60 seconds, then cut the heat.
- 33Once bubbles form, let it bubble for about 60 seconds, then cut the heat.
- 34Whisk in about a tablespoon of vanilla extract.
- 35Whisk in about a tablespoon of vanilla extract.
- 36Whisk in about a tablespoon of vanilla extract.
- 37Optionally, add a shot of scotch or whiskey.
- 38Optionally, add a shot of scotch or whiskey.
- 39Optionally, add a shot of scotch or whiskey.
- 40Let the pudding cool slightly and serve it warm or put it into smaller containers and refrigerate.
- 41Let the pudding cool slightly and serve it warm or put it into smaller containers and refrigerate.
- 42Let the pudding cool slightly and serve it warm or put it into smaller containers and refrigerate.
- 43Garnish with very simple graham cracker crust that was baked on a flat sheet tray.
- 44Garnish with very simple graham cracker crust that was baked on a flat sheet tray.
- 45Garnish with very simple graham cracker crust that was baked on a flat sheet tray.
- 46Add some whipped cream on top.
- 47Add some whipped cream on top.
- 48Add some whipped cream on top.
- 49Sprinkle more graham cracker crust on top of the whipped cream.
- 50Sprinkle more graham cracker crust on top of the whipped cream.
- 51Sprinkle more graham cracker crust on top of the whipped cream.
Ingredients
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 6 ounces brown sugar
- 6 ounces brown sugar
- 6 ounces brown sugar
- 2 cups milk
- 2 cups milk
- 2 cups milk
- 1 cup heavy cream
- 1 cup heavy cream
- 1 cup heavy cream
- 0.5 teaspoons Kosher salt
- 0.5 teaspoons Kosher salt
- 0.5 teaspoons Kosher salt
- 4 egg yolks
- 4 egg yolks
- 4 egg yolks
- 2 ounces white granulated sugar
- 2 ounces white granulated sugar
- 2 ounces white granulated sugar
- 0.25 cup cornstarch
- 0.25 cup cornstarch
- 0.25 cup cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla extract
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 6 tablespoons melted butter
- 6 tablespoons melted butter
- 6 tablespoons melted butter
- whipped cream
- whipped cream
- 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.