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Butterscotch Pudding
Butterscotch Pudding
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Decadent butterscotch pudding with a velvety texture, crafted from butter, brown sugar, cream, milk, and luscious egg yolks.
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 3 egg yolks
  • 1 1/2 tablespoons vanilla extract
Instructions:
  • Preheat oven to 325°F and boil water in a kettle. Place four ramekins or oven-safe bowls and a large baking dish on the counter.
  • Create butterscotch base by melting butter in a saucepan. Stir in brown sugar and salt until combined. Pour in cream and milk, heating until steamy with tiny bubbles forming (around 170°F to 180°F). Avoid boiling or simmering to prevent scalding or curdling. Remove from heat promptly.
  • Gradually stream the hot sugar-dairy mix into the egg yolks while whisking non-stop to temper them without cooking them.
  • Stir in the vanilla extract and strain the mixture through a fine mesh sieve to remove any cooked bits of egg.
  • Evenly divide the mixture among the ramekins. Place the ramekins in a heavy-bottomed pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins. Loosely cover the pan with vented foil by crimping it on two opposite sides.
  • Bake: Place in a preheated oven at 325°F for 45-50 minutes, rotating the pan halfway through. The pudding should have a slight jiggle like jello when gently shaken, not a liquid ripple. It will firm up as it cools. Refrigerate for a few hours before serving.

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