Butterscotch Pudding

Serves 1
youtube.com

Directions

  1. 1Add 2 tablespoons of butter and 6 ounces by weight of dark brown sugar to a pot.
  2. 2Add 2 tablespoons of butter and 6 ounces by weight of dark brown sugar to a pot.
  3. 3Add 2 tablespoons of butter and 6 ounces by weight of dark brown sugar to a pot.
  4. 4Put the pot over medium heat for a couple of minutes until the brown sugar dissolves and the butter smells like butter toast.
  5. 5Put the pot over medium heat for a couple of minutes until the brown sugar dissolves and the butter smells like butter toast.
  6. 6Put the pot over medium heat for a couple of minutes until the brown sugar dissolves and the butter smells like butter toast.
  7. 7Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
  8. 8Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
  9. 9Carefully add 2 cups of milk and 1 cup of heavy cream to the pot.
  10. 10Stir and bring the mixture to a simmer, making sure to scrape the bottom of the pot to prevent the sugar from sticking.
  11. 11Stir and bring the mixture to a simmer, making sure to scrape the bottom of the pot to prevent the sugar from sticking.
  12. 12Stir and bring the mixture to a simmer, making sure to scrape the bottom of the pot to prevent the sugar from sticking.
  13. 13Stir in about a half teaspoon of kosher salt.
  14. 14Stir in about a half teaspoon of kosher salt.
  15. 15Stir in about a half teaspoon of kosher salt.
  16. 16Add 2 ounces by weight of white granulated sugar to four egg yolks.
  17. 17Add 2 ounces by weight of white granulated sugar to four egg yolks.
  18. 18Add 2 ounces by weight of white granulated sugar to four egg yolks.
  19. 19Whisk until the egg yolks are smooth.
  20. 20Whisk until the egg yolks are smooth.
  21. 21Whisk until the egg yolks are smooth.
  22. 22Whisk in a quarter cup of cornstarch.
  23. 23Whisk in a quarter cup of cornstarch.
  24. 24Whisk in a quarter cup of cornstarch.
  25. 25Temper 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.
  26. 26Temper 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.
  27. 27Temper 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.
  28. 28Once the bowl feels warm to the touch, add the egg mixture back into the hot liquid in the pot.
  29. 29Once the bowl feels warm to the touch, add the egg mixture back into the hot liquid in the pot.
  30. 30Once the bowl feels warm to the touch, add the egg mixture back into the hot liquid in the pot.
  31. 31Put the pot back over medium heat and whisk, feeling it thicken against the bottom of the pan.
  32. 32Put the pot back over medium heat and whisk, feeling it thicken against the bottom of the pan.
  33. 33Put the pot back over medium heat and whisk, feeling it thicken against the bottom of the pan.
  34. 34Continue whisking until it gets thicker and little bubbles form on the surface of the pudding.
  35. 35Continue whisking until it gets thicker and little bubbles form on the surface of the pudding.
  36. 36Continue whisking until it gets thicker and little bubbles form on the surface of the pudding.
  37. 37Once bubbles form, let it bubble for about 60 seconds and then cut the heat.
  38. 38Once bubbles form, let it bubble for about 60 seconds and then cut the heat.
  39. 39Once bubbles form, let it bubble for about 60 seconds and then cut the heat.
  40. 40Whisk in about a tablespoon of vanilla extract.
  41. 41Whisk in about a tablespoon of vanilla extract.
  42. 42Whisk in about a tablespoon of vanilla extract.
  43. 43Let it cool slightly and serve it warm or put it into smaller containers and refrigerate.
  44. 44Let it cool slightly and serve it warm or put it into smaller containers and refrigerate.
  45. 45Let it cool slightly and serve it warm or put it into smaller containers and refrigerate.
  46. 46Garnish with some very simple graham cracker crust and whipped cream.
  47. 47Garnish with some very simple graham cracker crust and whipped cream.
  48. 48Garnish with some very simple graham cracker crust and whipped cream.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 6 ounces dark brown sugar
  • 6 ounces dark brown sugar
  • 6 ounces dark 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 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon 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
  • graham cracker crust
  • graham cracker crust
  • graham cracker crust
  • whipped cream
  • whipped cream
  • whipped cream

Equipment

potstovewooden spoonbowlwhiskladle

Tips

  • When making the butterscotch pudding you can hit it with a shot of scotch or whiskey.
Butterscotch Pudding | Clip Recipe