Butterscotch Pudding
A classic, homey butterscotch pudding made with dark brown sugar and cream for smooth yet deep, rich flavor.
Prep
Add the Ingredients to the Pot
Add the ingredients into the Sauce Pot and stir to combine.
- Water⅛ cup
- Kosher Salt½ tsp.
- Dark Brown Sugar¾ cup
Cooking Steps
1. Begin Cooking the Caramel
Preheat the Sauce Pot to 250°F/ 120°C (low) and allow to cook for 10 minutes or until the caramel base has reduced to half its volume. While the caramel base cooks, continue with the recipe.
2. Measure and Combine the Custard Base
While the caramel cooks, mix the following ingredients in a bowl, whisk well and set aside.
- Egg Yolks3
- Vanilla Extract1 tsp.
- Dark Spiced Rum1 tsp.
- Cornstarch2 ½ Tbsps.
- Dark Brown Sugar¼ cup
3. Add the Cream and Bring to a Simmer
Add the cream to the caramel base and bring to a simmer while whisking occasionally.
- Heavy Cream2 cups
4. Pour the Caramel over the Custard Base
Turn the heat off and carefully pour the caramel over the egg mixture, whisking continuously.
5. Pour the Butterscotch Pudding Back into the Cookware
6. Finish Cooking the Pudding
Set the temperature to 220°F/ 105°C (low), and cook for 7 minutes while whisking frequently as it thickens.
7. Measure and Add the Butter
Turn the heat off and whisk in the diced butter until completely incorporated.
- Unsalted Butter(diced)2 Tbsps.
8. Strain and Portion the Pudding
Pass the pudding through a fine mesh strainer to ensure it is smooth.
9. Serve as Desired
Pour the pudding into individual cups and allow to cool but you can also enjoy it while it is warm. Top with your favorite fruit or whipped cream. You can also use it to fill cakes, tarts or enjoy by itself!
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