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Author Notes: When I think of pudding, I think chocolate. Let's be frank, I think chocolate pretty much all the time, but here, I wanted to try something completely different, so I am totally out of my comfort zone. Adapted from the Butterscotch Pudding recipe from Gourmet Magazine, February 2009, and my Doctor Who custard, this pudding reminded us of sugar cookies, in pudding form. The espresso powder is optional, but lends stronger caramel notes to this silky smooth pudding, if that's what your looking for. I like to sprinkle some turbinado sugar on top for a bit of added crunchy fun. - mrslarkin —mrslarkin
Food52 Review: If you get a craving for butterscotch pudding, you'll have a particular flavor in mind. Deep, rich, buttery, caramel-y. You'll have a flavor in mind that is exactly what mrslarkin's sumptuous Butterscotch Budino delivers. This is pretty much an archetypical version, nothing but creamy butterscotch goodness! So, if that's what you're looking for (and admit it, you'd be pretty silly not to be!), this pudding will not disappoint. And definitely don't forget the whipped cream and sprinkling of salt. One little thing to note, though I kept the heat low, my pudding thickened up quickly and got very slightly overcooked, giving it the faintest of grainy textures. So, just be vigilant and you'll have no problem! —fiveandspice
cup packed dark brown sugar, plus 1 tablespoon
tablespoons cornstarch, sifted
teaspoon espresso powder (optional)
teaspoon kosher salt
large egg yolks (pull off any white bits with a little spoon)
cup heavy cream
cup skim milk
tablespoons unsalted butter, softened
tablespoon vanilla extract
fresh cracked sea salt
- Place 2/3 cup dark brown sugar, sifted cornstarch, espresso powder and salt in a bowl. Stir to combine. Set aside.
- In a medium-sized saucepan, heat the cream and milk on medium-low until just steaming.
- Stir the sugar mixture into the cream and continue mixing until sugar is dissolved, about 3 minutes.
- Increase heat to medium and continue stirring until milk/cream is very hot, but not boiling.
- While milk/cream is heating, in a medium bowl, whisk together the egg yolks and 1 tablespoon dark brown sugar.
- *Cook's Tip: Place a damp paper towel under your egg yolk bowl so it doesn't slip around the counter as you whisk.
- When milk/cream is very hot, take about a cupful and drizzle it into the egg mixture, all the while whisking the eggs like mad. This is called tempering the eggs, so you don't end up with scrambled eggs, which would be yucky in your pudding. Here's where the damp paper towel trick comes in handy.
- Pour the tempered egg mixture into the saucepan to join the pudding party. With the heat still at medium, stir continuously until really thick and pudding-y. About 7 minutes. Small bubbles are okay, but you don't want it to boil, so adjust the heat if necessary.
- Move the saucepan off the heat. Stir in the butter until melted. Stir in the vanilla.
- Let cool slightly and pour into small ramekins. You can choose to cover your pudding tops with plastic wrap - I choose not to. Chill for a few hours or serve slightly warm, with fresh cracked sea salt and a dollop of whipped cream.
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