Butterscotch Pudding

Serves 1
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Directions

  1. 1Combine two tablespoons of butter and 6 ounces of dark brown sugar in a pot.
  2. 2Heat the butter and brown sugar mixture over medium heat for a couple of minutes until the sugar dissolves and the butter smells like butter toast.
  3. 3Carefully add two cups of milk and one cup of heavy cream to the pot, making sure to use a pot large enough for the mixture to sizzle and pop.
  4. 4Stir the mixture and bring it to a simmer, scraping the bottom of the pot to prevent sugar from sticking.
  5. 5Stir in about a half a teaspoon of kosher salt.
  6. 6Add 2 ounces of white granulated sugar to four egg yolks and whisk until smooth.
  7. 7Whisk a quarter cup of cornstarch into the smooth egg yolks.
  8. 8Temper the egg mixture by slowly whisking in a small amount of the hot liquid from the pot, gradually bringing up the temperature of the eggs.
  9. 9Once the egg bowl feels warm to the touch, add the entire tempered egg mixture back to the hot liquid in the pot.
  10. 10Return the pot to medium heat and whisk continuously until the pudding starts to thicken, first against the bottom of the pan, then throughout.
  11. 11Once small bubbles form on the surface of the pudding, let it bubble for about 60 seconds.
  12. 12Cut the heat and whisk in about a tablespoon of vanilla extract.
  13. 13Optionally, whisk in a shot of scotch or whiskey.
  14. 14Let the pudding cool slightly and serve warm, or put it into smaller containers and refrigerate.
  15. 15To make graham cracker crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter.
  16. 16Bake the graham cracker crust on a flat sheet tray.
  17. 17Garnish the pudding with 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
  • 2 ounces white granulated sugar
  • 4 egg yolks
  • 0.25 cup cornstarch
  • 1 tablespoon vanilla extract
  • 1 shot scotch or whiskey
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tablespoons melted butter
  • whipped cream

Equipment

potwhiskbowlflat sheet tray

Tips

  • Make sure to use a big enough pot when adding milk and cream to avoid sizzling and popping over.
  • Scrape the bottom of the pot frequently while stirring to prevent sugar from sticking.
  • When tempering egg yolks, add hot liquid slowly while whisking to gradually increase egg temperature and prevent scrambling.