Description
This decadent and ultra silky Bourbon Butterscotch Pudding is packed with rich caramel notes from caramelized dark brown sugar and spiked with bourbon! Served with salted caramel, whipped cream, and gingersnap cookie crumbs, this is an elegant spin on a childhood favorite!
Ingredients
- 3/4 Cup (150 g) Dark Brown Sugar
- 1/2 Tsp Salt
- 3 Tbsp water
- 1 1/4 Cup (284 g) Heavy Cream
- 1 Cup (227 g) Whole Milk
- 3 Tbsp (21 g) Cornstarch or Cornflour
- 3 Large Egg Yolks
- 3 Tbsp (42 g) Unsalted Butter, room temperature
- 1 Tsp Vanilla Extract or Paste
- 3 Tsp Bourbon (optional)
Instructions
- Combine the cream and milk in a measuring cup or bowl with a spout and set aside. In a medium sized bowl, whisk egg yolks and cornstarch until well combined and set aside.
- To a saucepan, add dark brown sugar, water, and salt. Set over medium heat. As soon as the mixture starts to boil rapidly around the edges, swirl the pan (without stirring it) and allow it to cook until the mixture caramelizes to a deep brown color. It's ready after about 5 minutes or until a candy thermometer reaches 240°F (116°C).
- Immediately, pour the cream/milk mixture slowly into the caramel mixture. Remembering to whisk the whole time. It will bubble up and may spatter, so be careful. Keep cooking until it comes to a rapid boil. Then take off the heat.
- Next we need to temper the eggs. In a slow and steady stream, whisk in 1/2 cup of the hot butterscotch mixture into the reserved yolk mixture. Make sure to whisk constantly and vigorously to prevent the eggs from cooking.
- Slowly pour the tempered yolk mixture back into the pot, remembering to whisk constantly. Turn the heat on to low and continue to cook, whisking constantly. It will thicken and bubble after about 1 minute.
- Turn the heat off and whisk in the room temperature butter until smooth.
- Finally, whisk in the vanilla extract and bourbon or rum (if using). And that's it! How easy was that?!
- Pour into glass jars or ramekins. Depending on how large your vessel is, you'll get between 4 to 6 servings. Place plastic wrap directly on top the surface of the pudding to prevent a skin from forming and refrigerate for 4-6 hours or overnight.
- Serve with salted caramel sauce, fresh whipped cream and cookie crumbs. Enjoy!
Notes
- The pudding can be made days in advanced. It will store for about 4 days in the fridge.
- Prep Time: 20 Minutes