Butterscotch Pudding
User Reviews
5.0
3 reviews
Excellent
Butterscotch Pudding
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Silky and decadent, this easy butterscotch pudding is rich in caramel notes. Top it with whipped cream, caramel, toffee bits, and chocolate, for the ultimate chilled dessert.
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Ingredients
For the Pudding:
- 3 large egg yolks
- 2 tbsp cornstarch
- 1½ cups whole milk
- 1 cup heavy cream or heavy whipping cream
- ¾ cup dark brown sugar packed
- ½ tsp salt scant
- 3 tbsp water warm
- 3 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 1 tbsp scotch, rum or bourbon optional but highly recommended
For Serving:
- caramel
- Whipped Cream
- Heath bar toffee bits
- dark chocolate grated
- Flaky sea salt
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Instructions
- In a medium bowl, combine the egg yolks and cornstarch and set aside.
- In a large liquid measuring cup or a bowl, combine the milk and the heavy cream. Set aside.
- In a saucepan combine the brown sugar salt and water. Heat over medium heat. As soon as the mixture starts to boil vigorously around the edges, allow it to cook, without stirring, until darker brown, and just starting to smell caramelized, about 5-6 minutes. The sugar will bubble vigorously the whole time. If you have a candy thermometer, the butterscotch is ready when it registers around 240°F (116°C). (Be careful not to touch it; it is extremely hot.)
- Immediately, pour the milk-cream mixture slowly into the caramel mixture. The mixture will bubble and steam and the butterscotch will harden up. Bring to a boil, whisking occasionally and scraping the edges of the pot to dissolve the hardened butterscotch then, reduce the heat to low.
- In a slow and steady stream, whisk about 1/2 cup of the simmering butterscotch mixture into the reserved egg yolk mixture. Make sure to whisk constantly and vigorously to prevent the eggs from cooking like scrambled eggs.
- Slowly pour the tempered egg yolk mixture into the pot, whisking constantly. Tun the heat to low and cook, continuing to whisk constantly, until large bubbles burst through the top and the mixture is thickened, about 30 seconds. Turn off the heat and whisk in the butter, vanilla extract and liquor (if using).
- Cool for about 5 minutes and then, pour the pudding into serving glasses or bowls. Press a piece of plastic wrap onto the surface (to prevent a film from forming) and refrigerate until chilled, at least 6 hours or overnight.
- When ready to serve, top the pudding with toppings and a pinch of flaky sea salt.
Notes
- Cover and refrigerate for up to 4 days.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
171mg
(57%)
Sodium
345mg
(14%)
Potassium
210mg
(6%)
Fiber
0.04g
(0%)
Sugar
45g
(90%)
Vitamin A
594IU
(12%)
Calcium
166mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 171mg | 57% |
| Sodium | 345mg | 14% |
| Potassium | 210mg | 4% |
| Fiber | 0.04g | 0% |
| Sugar | 45g | 90% |
| Vitamin A | 594IU | 12% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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