Old Fashioned Butterscotch Pudding w/ Caramelized Apple Topping
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Prep Time
3 hrs 2 mins
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Cook Time
3 hrs 2 mins
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Course
Dessert
Old Fashioned Butterscotch Pudding w/ Caramelized Apple Topping
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A silky smooth, delicious pudding with deep, rich caramel flavor. Like Grandma used to make it!
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Ingredients
- 4 tablespoons butter 60g
- 1 cup packed dark brown (180g)
- ¾ teaspoon sea salt
- 3 tablespoons cornstarch
- 2 ½ cups half and half
- 2 large eggs
- 2 teaspoons rum optional
- 1 teaspoon vanilla extract
- Caramelized apples
Instructions
- Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
- In a small bowl, whisk together the cornstarch with about ¼ cup (60ml) of the half and half until smooth and lump-free. Then whisk in the eggs.
- Combine the remaining half and half with the cornstarch mixture and pour into the melted brown sugar, whisking continually.
- Return the pan to the heat and bring the mixture to a foil whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens. It will be similar to the consistency of hot fudge sauce.
- Remove from heat and stir in the rum (if using) and vanilla.
- Pour into 4-6 serving glasses or custard cups or dessert bowls and chill thoroughly, at least four hours, before serving. I like to bring the pudding back to room temperature before serving with a topping of Caramelized Apples and a dollop of freshly whipped cream.
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