Serves 1
Directions
- 1Add 2 tablespoons of butter and 6 ounces by weight of dark brown sugar to a pot.
- 2Put the pot over medium heat for a couple of minutes until the brown sugar dissolves and the butter smells like butter toast.
- 3Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
- 4Stir and bring the mixture to a simmer, making sure to scrape the bottom of the pot to prevent the sugar from sticking.
- 5Stir in about a half teaspoon of kosher salt.
- 6Add 2 ounces by weight of white granulated sugar to four egg yolks.
- 7Whisk until the egg yolks are smooth.
- 8Whisk in a quarter cup of cornstarch.
- 9Temper the egg mixture by adding a small amount of the hot liquid from the pot into the eggs while whisking, to slowly bring up the temperature of the eggs.
- 10Once the bowl feels warm to the touch, add the egg mixture back into the hot liquid in the pot.
- 11Put the pot back over medium heat and whisk, feeling it thicken against the bottom of the pan.
- 12Continue whisking until it gets thicker and little bubbles form on the surface of the pudding.
- 13Once bubbles form, let it bubble for about 60 seconds and then cut the heat.
- 14Whisk in about a tablespoon of vanilla extract.
- 15Let it cool slightly and serve it warm or put it into smaller containers and refrigerate.
- 16Garnish with some very simple graham cracker crust and whipped cream.
Ingredients
- 2 tablespoons butter
- 6 ounces dark brown sugar
- 2 cups milk
- 1 cup heavy cream
- 0.5 teaspoon kosher salt
- 4 egg yolks
- 2 ounces white granulated sugar
- 0.25 cup cornstarch
- 1 tablespoon vanilla extract
- graham cracker crust
- whipped cream
Equipment
potstovewooden spoonbowlwhiskladle
Tips
- When making the butterscotch pudding you can hit it with a shot of scotch or whiskey.
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