Caramel Butterscotch Pudding
serves 8 (1/2-cup) servings
1 cup white granulated sugar
1/4 cup water
1/3 cup heavy cream
1/2 cup packed dark brown sugar
1/3 cup cornstarch
1 teaspoon kosher salt
3 cups whole milk
4 extra large egg yolks
6 Tablespoons (3-ounces) unsalted butter, cut into 1/2-ich pieces
1 teaspoon pure vanilla extract
1 teaspoon Scotch whiskey
In a medium saucepan over medium heat, combine the granulated sugar and water; stir gently until sugar has dissolved, about 2 minutes. Increase heat to high and boil, without stirring, until mixture turns amber brown, about 5 minutes. Remove the pan from heat and carefully add the cream (mixture will bubble up). Stir until smooth.
In a separate saucepan, combine brown sugar, cornstarch, and salt. Whisk in milk. Set saucepan over medium heat and stir until thick and bubbling, about 5 minutes. Remove from heat. Add caramel mixture and whisk until smooth.
In a small bowl, whisk egg yolks. Slowly whisk in 1/2 cup of the warm pudding mixture to temper the yolks. Whisk warm yolk mixture into remaining pudding mixture. Bring entire mixture to a simmer over medium heat until thick and cooked through. Remove form the heat and whisk in the butter, vanilla, and Scotch whisky.
Pour into 8 (1/2-cup) dishes or ramekins and chill for at least 4 hours. Serve with a dollop of sweetened whipped cream. Enjoy!
Printed from thegalleygourmet.net
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