Serves 4
250 min
Butterscotch Pudding
Recipe GLPR72a666badca402
A rich and silky butterscotch pudding made with brown sugar, butter, and a smooth custard base. This elegant dessert features a deep butterscotch flavor enhanced with a hint of whiskey and vanilla, resulting in a luxurious treat that's perfect for special occasions or when you want an indulgent sweet ending.
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Ingredients
4 tablespoons (60g) salted or unsalted butter
1 cup (180g) packed dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ cups (625ml) whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
Directions
Melt the butter in a medium saucepan over medium heat. Stir in the dark brown sugar and sea salt, mixing constantly until the sugar is fully moistened and combined with the melted butter. Remove the pan from the heat.
In a small bowl, whisk the cornstarch with ¼ cup (60ml) of the milk until completely smooth with no lumps. Then whisk in the eggs until well blended.
Slowly pour the remaining 2¼ cups (565ml) of milk into the butter-sugar mixture, whisking continuously to combine. Then gradually whisk in the cornstarch-egg mixture.
Place the saucepan back over medium heat and bring the mixture to a boil, whisking often. Once boiling, reduce heat to low and continue whisking constantly for about one minute until the pudding thickens to a consistency similar to hot fudge sauce. The internal temperature should reach 160F to ensure the eggs are fully cooked.
Remove from heat and stir in the whiskey and vanilla extract until fully incorporated.
Pour the pudding into serving glasses or custard cups. Chill in the refrigerator for at least 4 hours before serving.
