The Best Butterscotch Pudding, Period.
This butterscotch pudding recipe, adapted from a recipe created by chef Scott Warner of Bistro Don Giovanni in Napa and Tamalpie Pizza in Mill Valley, California, is no joke. One of the best we’ve had, period. It’s crazy rich, so a little goes a very long way. The secret is in the ingredients; top-shelf ingredients makes a top-shelf dessert. So, don’t substitute the muscovado sugar; its flavor elevates the whole dish. Serve this pudding in fluted glasses or ramekins, with or without garnishes like chocolate sauce (get a recipe below), whipped cream, and pumpkin-seed brittle (see recipe link in the notes section), and fall in love.
Ingredients
-
2
tablespoons
cold milk - 2-1/2 tablespoons cornstarch
- 3 egg yolks
- 2 cups heavy cream
- 1/2 cup plus 1 tablespoon firmly packed dark muscovado sugar
- Pinch of kosher salt
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon good-quality scotch*
- 2 tablespoons unsalted butter cut into chunks
Instructions
-
Combine the milk and cornstarch in a bowl and whisk until smooth. Add the egg yolks and whisk until smooth.
-
Heat the cream, sugar, salt, and vanilla in a saucepan over medium heat. Let the mixture rise to a boil, then lower the heat and simmer for about 10 minutes, whisking occasionally. Whisk in the egg mixture and cook, stirring constantly, about 2 minutes or until thick. Immediately stir in the scotch and remove the pudding from the heat.
-
Strain the pudding through a fine-mesh strainer into a blender, add the butter, and blend until smooth.
-
Pour the pudding into 6 glasses or ramekins, cover each with plastic wrap so that the wrap contacts the entire surface of the pudding, and refrigerate until completely cool.
Recipe Notes
Get the Pumpkin-Seed Brittle recipe here.
*According to the National Institutes of Health, distilled alcohol is gluten-free because the distilling process removes the gluten proteins.