American 15 min

Butterscotch Pudding

Name: Butterscotch Pudding
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: ½ cup packed dark brown sugar; 3 tablespoons unsalted butter; 2 cups whole milk; ½ cup heavy cream; 3 tablespoons cornstarch; 3 large egg yolks; 1 teaspoon pure vanilla extract; ½ teaspoon fine sea salt; 1 tablespoon Scotch whisky (optional); Lightly sweetened whipped cream and caramel sauce for serving

baking

Ingredientsfor 2

360

Cal

Protein

38g

Carbs

20g

Fat

1½ cup packed dark brown sugar
23 tablespoons unsalted butter
32 cups whole milk
4½ cup heavy cream
53 tablespoons cornstarch
63 large egg yolks
71 teaspoon pure vanilla extract
8½ teaspoon fine sea salt
91 tablespoon Scotch whisky (optional)
10Lightly sweetened whipped cream and caramel sauce for serving

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Instructions

1
Melt butter in a heavy saucepan over medium heat. Add brown sugar and stir until dissolved; cook 2–3 minutes, without stirring, until the mixture darkens slightly and smells deeply caramelized. This dry caramelization of the sugar is what makes butterscotch distinct from regular pudding.
2
Whisk together milk, heavy cream, cornstarch, egg yolks, and salt in a bowl until smooth. Slowly pour the milk mixture into the hot caramel, whisking constantly — it will seize and harden at first, then smooth out as you whisk and heat.
3
Cook over medium heat, stirring continuously and scraping all corners of the pan, until the pudding thickens and comes to a gentle boil, about 8–10 minutes. Remove from heat; stir in vanilla and whisky. Pour through a fine strainer into serving glasses or ramekins. Press plastic wrap onto the surface to prevent a skin. Refrigerate at least 3 hours. Top with whipped cream and a drizzle of caramel.