A classic, homey butterscotch pudding made with dark brown sugar and cream for smooth yet deep, rich flavor.
Add the ingredients into the Sauce Pot and stir to combine.
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.
While the caramel cooks, mix the following ingredients in a bowl, whisk well and set aside.
Add the cream to the caramel base and bring to a simmer while whisking occasionally.
Turn the heat off and carefully pour the caramel over the egg mixture, whisking continuously.
Set the temperature to 220°F/ 105°C (low), and cook for 7 minutes while whisking frequently as it thickens.
Turn the heat off and whisk in the diced butter until completely incorporated.
Pass the pudding through a fine mesh strainer to ensure it is smooth.
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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