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. To put a spin on it, layer the butterscotch pudding with sliced bananas, vanilla wafers and whipped cream. Chill for a couple of hours before serving to allow the cookies to soften.
Real Butterscotch Pudding
6 egg yolks
1⁄3 cup (1 1/2 oz./45 g) plus 1 Tbs. cornstarch
3 cups (24 fl. oz./750 ml) whole milk
6 Tbs. unsalted butter
A pinch of fine sea salt
1 1⁄4 cups (10 oz./315 g) plus 2 Tbs. sugar
1 1/2 tsp. vanilla extract
1 cup heavy cream (8 fl. oz./250 ml)
In a heatproof bowl, whisk together the egg yolks, cornstarch, and 1⁄2 cup (4 fl. oz./125 ml) of the milk until well blended. In a small saucepan, combine the remaining 2 1⁄2 cups (20 fl. oz./625 ml) 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 1 1/4 cups (10 oz./315 g) sugar and 1⁄4 cup (2 fl. oz./60 ml) 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 1 tsp. of the vanilla. Press a piece of plastic wrap directly onto the surface of the pudding, and pierce the plastic a few times with a knife tip to allow the steam to escape.
Let cool to lukewarm, then refrigerate until cold, about 2 hours.
In a chilled bowl, combine the cream, the remaining 2 Tbs. sugar, and the remaining 1/2 tsp. vanilla. Layer the chilled pudding and whipped cream evenly in 4 to 6 parfait glasses or footed bowls. Serve at once, or chill for up to 8 hours before serving. Serves 4 to 6.
Recipe adapted from Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty, by Rick Rodgers
7 comments
I also believe that the conversion of 1 1/4 cup of sugar into 315 gr isn’t correct 🙂
The 6 Tb of salt must definitely be a mistake. I read it over several times and did NOT see the salt incorporated into the recipe. Can someone correct this or explain where the salt is needed? perhaps the rims of the dessert glasses are salted?
Thanks for catching our typo in the ingredient list! You’re absolutely right; you use a pinch of salt, as described in the instructions. The ingredient list has now been fixed.
NO WAY 6 Tablespoons of salt!!!
I can’t help thinking that 6 tablespoons of salt has to be just a smidge too much.
Lol. Maybe 1/4 teaspoon?
i guess that the sugar should be 250 g instead of 315 gr 😉