Butterscotch Pudding

Name: Butterscotch Pudding
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

Serves 1

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Butterscotch Pudding

youtube.com

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.

Butterscotch Pudding

Serves 1

youtube.com

Butterscotch Pudding

youtube.com

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.