I’m not sure why we crave certain foods. Sometimes I get a craving for something that’s so intense I am not satisfied for days on end until I get to eat it. My desire to eat butterscotch pudding this week was one of those and what I ended up with was tasty, but reminded me that making pudding from scratch is harder than you think. The result was creamy, but still had a flavor and texture that let me know there was cornstarch involved. Craving satisfied, but curiosity peaked at how to improve my skills when it comes to this dessert. I think a challenge has been thrown down and there is more pudding in my future.
If you’re looking for a dessert that looks lovely, you’ll want to make sure and put a topping on this, as the light caramel color is not terribly attractive on it’s own. Pudding is about taste and texture rather than appearance, so get creative with your toppings and surprise your dinner guests with something that will remind them of their childhood.
This recipe is very caramelly tasting. The original recipe calls for scotch, which after some research seems to have nothing to do with the butterscotch flavor so I opted to try it without. If you like you can add it back in or pour yourself a nice finger or two of scotch to drink with the pudding, seems like it would be tasty either way.
Butterscotch Pudding via epicurious, with a few changes
makes 8 servings
- 3/4 c sugar
- 1/4 c water
- 1/4 c cream
- 1/2 c packed brown sugar
- 1/3 c cornstarch
- 1 tsp salt
- 3 c cream
- 4 large egg yolks
- 2 oz room temperature unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan.
- Remove from heat and add 1/4 c cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
- Mix brown sugar, cornstarch, and salt in heavy medium saucepan.
- Gradually whisk in milk-make sure it’s all incorporated before putting over heat
- Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat.
- Whisk in caramel sauce.
- Whisk egg yolks in large bowl.
- Slowly whisk 1 c warm caramel mixture into yolks.
- Gradually whisk yolk mixture back into caramel mixture in saucepan.
- Bring to simmer over medium heat.
- Gradually whisk in butter and vanilla.
- Divide pudding into ramekins or parfait glasses.
- Chill until cold, at least 6 hours and up to 1 day
- eat as is or top with ganache, whipped cream, bananas, nuts, or a combination