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