Butterscotch Pudding (Homemade)

27 June 2020 Bookmark • 0

Home made butterscotch pudding is underrated, yet incredible. in this recipe, you’re combining the awesome flavors of caramelized brown sugar and butter with vanilla and a dash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-wealthy, and completely unforgettable with salted caramel and sparkling whipped cream on top.

The work is reduce out for me nowadays as I have to twist your arm into trying two underrated desserts. First, butterscotch. regularly overshadowed through chocolate, peanut butter, lemon, and every different taste on the planet, butterscotch quietly sits inside the nook until it’s noticed. second, pudding. normally pudding is as exciting as looking paint dry; a majority of dessert fanatics don’t give it the time of day.

Butterscotch Pudding (Homemade)

However permit’s take a second to appreciate each. homemade butterscotch pudding is in its personal gambling field. In 1 pot, we’re combining caramelized brown sugar and butter with a dash of vanilla and bourbon. Butterscotch pudding is luxuriously creamy and velvet-wealthy. top with salted caramel, fresh whipped cream, and toffee bits for a definitely unforgettable dessert.

Guess what? Butterscotch pudding is virtually making a return. la’s restaurant Pizzeria Mozza has been all the buzz recently as it serves up an iconic dessert: butterscotch budino. (Budino is Italian for pudding-like desserts.) reading about it, as my mouth completely salivated, inspired these days’s recipe.

INGREDIENTS:

1 and 1/2 cups (360ml) whole milk
1 cup (240ml) heavy cream or heavy whipping cream
3 large egg yolks
2 Tablespoons cornstarch
3/4 cup (150g) packed dark brown sugar
3 Tablespoons water
1/2 teaspoon salt
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional but recommended: 1 Tablespoon scotch, rum, or bourbon
optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream

INSTRUCTIONS:

Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.