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Real Butterscotch Pudding

Source of Recipe

From "Williams-Sonoma: Comfort Food" by Rick Rodgers


Recipe Introduction

"Spoon for spoon, is there any dessert more comforting than pudding? Of the trio of vanilla, chocolate, and butterscotch flavors, the last one arguably has the most dedicated fans. But many people have tasted only the boxed kind. Here is the real deal, infused with caramel and the rich flavor of butter."

List of Ingredients

• 6 large egg yolks
• â…“ cup plus 1 tablespoon cornstarch
• 3 cups whole milk
• 6 Tbsp unsalted butter
• Fine sea salt
• 1¼ cups sugar
• 1 tsp pure vanilla extract
• Whipped cream (recipe follows)


Recipe

In a heatproof bowl, whisk together the egg yolks, cornstarch, and ½ cup of the milk until well blended. In a small saucepan, combine the remaining 2½ cups milk, the butter, and a pinch of salt and heat over medium heat, stirring frequently, until the butter is melted. Set aside and cover to keep warm.

In a large saucepan, combine the sugar and ¼ cup water and stir to moisten the sugar. Place over high heat and bring to a boil, stirring constantly. Stop stirring and cook, brushing down any crystals that form on the inside of the pan with a pastry brush dipped in cold water and occasionally swirling the saucepan by its handle, until the sugar turns a deep golden brown caramel. The caramel will have a toasty aroma, and you may see some wisps of smoke.

Reduce the heat to low. Gradually and very carefully stir the warm milk mixture into the caramel; the mixture will boil furiously. Cook, stirring constantly, until the mixture is smooth and the caramel is completely dissolved. Gradually whisk the hot caramel mixture into the egg mixture.

Return to the saucepan and heat over medium heat until the mixture comes to a full boil, whisking constantly. Strain through a coarse-mesh sieve placed over a bowl. Stir in the vanilla. Place a piece of plastic wrap directly on the surface of the pudding, and pierce the plastic a few times with a knife to allow the steam to escape.

Let cool to lukewarm, then refrigerate until cold, about two hours. Layer the chilled pudding and whipped cream evenly in four to six parfait glasses or footed bowls. Serve at once, or chill for up to 8 hours before serving.

Makes 4 to 6 servings


Whipped Cream:

• 1 cup heavy cream
• 2 Tbsp sugar
• ½ tsp vanilla extract

In a chilled bowl, combine the cream, sugar, and vanilla. Using a handheld mixer on medium-high speed, beat until soft peaks form. Use at once or cover and refrigerate for up to 2 hours before serving.

Makes about 2 cups