Butterscotch Pudding
- Total Time
- 1 hour 20 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 6large egg yolks
- ¾cup granulated sugar
- 1cup whole milk
- 2cups heavy cream
- ¼cup firmly packed dark brown sugar
- 1teaspoon vanilla extract
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
483 calories; 34 grams fat; 21 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 38 grams sugars; 6 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place yolks in a large mixing bowl and whisk lightly. Set aside. Combine the sugar and ¼ cup water in a heavy, medium saucepan and place it over low heat. Cook until the sugar is dissolved, about 7 minutes. Raise the heat to high and cook, watching it closely, until the sugar turns a golden amber color.
- Step 2
While the sugar is cooking, whisk the milk, cream and brown sugar together in another saucepan and place it over high heat. Bring just to a boil and remove from the heat. As soon as the caramel is golden, remove it from the heat and immediately begin to slowly stir in the hot milk and cream. (Be careful as the mixture will bubble up and sputter.) Continue to stir until all the milk has been added. Pouring in a slow, steady stream, whisk the hot cream mixture into the eggs. Whisk in the vanilla and salt. Strain through a fine-mesh strainer. Refrigerate until cool.
- Step 3
Preheat oven to 300 degrees. Using a spoon, skim off any air bubbles from the top of the custard mixture. Divide the mixture between 6 -cup ramekins or custard cups and place them in a roasting pan. Add boiling water to the pan to come halfway up the sides of the ramekins and cover the pan with aluminum foil. Bake the puddings until they are set around the edges but still have an area in the center about the size of a quarter that remains somewhat loose, about 50 minutes. Remove custards from the roasting pan and refrigerate several hours or overnight. Serve with whipped cream if desired.
Private Notes
Comments
Butterscotch perfection! Use pans that have enough of a lip that they are easy to pour hot liquids out of at a steady pace: not too big, not too heavy. This set up beautifully, although I cooked it longer (about 20 minutes) in the oven than the indicated cooking time.
This had amazing deep authentic flavor; some butterscotch puddings do not. Worth the effort, don't take shortcuts with butterscotch flavorings..this is the real deal.
The flavor and richness were great, but it had a grainy texture that I didn't like. When you make butterscotch pudding from a mix (My-T-Fine, or Jello) it's always very smooth. What is making that graininess? Is it the egg yolks? Are they really necessary?
Everyone I have ever made this for has loved it! And my daughter is making it for me for Mother's Day tomorrow. Yep, it *could* be my breakfast, come to think of it!
Can't wait for it to come out of the oven! Tasted it in liquid form and was sent back in time to a celebratory Brigham's butterscotch sundae shared with my mom when I was a child.
This not only had not enough of a butterscotch flavor (I must have removed the sugar too soon, but burnt caramel is bitter, and it was quite dark when I removed it) but it also cooked more than 2x as long to set. I have an over thermometer; the error didn't seem to be mine, but perhaps it will work for you. Still quite tasty though.