Butterscotch has recently come back into vogue in high end restaurants. Here is how to make your own. If you don’t mind a little bit of stirring, this is an easy dessert to make.
Serves: 6-10
Total cook time: 45 minutes
Set time: 1 hour to 24 hours (the longer the pudding sets in the fridge, the richer the texture becomes)
Ready
- 2 cups milk
- ¾ cups milk (additional used later in recipe)
- 1 cup cream
- 1 ¾ light brown sugar packed
- ¼ cup corn starch
- pinch of salt
- 6 egg yolks
- 6 Tbl butter (unsalted)
- 2 tsp vanilla extract
- Fleur de sel or other finishing salt (optional)
Set
- Heavy sauce pan
- Sieve
- Bowl
- Whisk
- Double boiler (or pyrex bowl and pot)
Go
- In a heavy sauce pan combine 2 cups of milk with 1 cup of cream.
- Place over a medium low heat until bubbles form around the edges of pan then turn off heat.
- Strain into a bowl to remove any skin.
- Clean sauce pan.
- Melt butter and brown sugar in the clean sauce pan over medium heat. Stir for two to three minutes.
- Whisk cream mixture into butter and sugar mixture and then remove from heat.
- Temper the egg yolks by stirring a few teaspoons of the warm butter cream liquid into the yolks.
- Add the tempered egg yolk mixture to the now warm liquid and set aside.
- On top of double boiler stir together remaining ¾ cup of milk, cornstarch and salt. Whisk well to remove lumps.
- MIx butter cream mixture into cornstarch milk mixture.
- Stir until the butterscotch custard thickens. About 15-20 minutes.
- Turn off heat and let cook.
- After the pudding has cooled add 2 tsp vanilla extract.
- Strain into serving dish(s) to remove any lumps.
- Chill in refrigerator for at least one hour. Best to let set overnight.
- For added pop sprinkle with fleur de sel before serving.
What you should know
The reason you add the vanilla extract at the end to prevent the heat from killing the vanilla flavor.
If you do not have a double boiler simply place a pyrex bowl on top of a pot filled part way with water. Click here to see more.