Bourbon Butterscotch Pudding
Old fashioned butterscotch pudding made with real butterscotch flavors and a hint of (optional) bourbon.
servings
Ingredients
- 2 oz unsalted butter
- 8 oz dark brown sugar (1 cup)
- 16 oz heavy cream (2 cups, divided in half)
- 8 oz whole milk (1 cup)
- 2 tablespoons bourbon (optional, see note)
- 6 large egg yolks
- 1 oz corn starch (¼ cup)
- ¼ teaspoon table salt
- 2 teaspoons vanilla extract
Instructions
- Melt 2 oz unsalted butter over medium low heat. Add 8 oz dark brown sugar and stir until the sugar looks like wet sand.
- Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
- Slowly whisk in 1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
- Cook over low heat for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream, 3/4 cup of the milk and2 tablespoons bourbon. Reduce the heat to low.
- In a large bowl, whisk together the reserved 1/4 cup of milk and 1 oz corn starch, add 6 large egg yolks and ¼ teaspoon table salt.
- Increase the heat under the butterscotch to medium high and bring it to a full boil. Whisk the butterscotch into the yolk mixture. Return the mixture to the pan.
- Stirring constantly, cook over low heat until the pudding begins to thicken and just begins to simmer.
- Immediately remove from the heat and pour the pudding through a sieve back into the mixing bowl. Whisk in 2 teaspoons vanilla extract
- Divide the pudding among 6 serving dishes. Chill until set.
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Equipment
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Notes
Use an additional 2 Tbsp of milk for alcohol-free version
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!