SALTY BUTTERSCOTCH PUDDING
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the milk, cream, salt, and 50 grams (1/4 cup) of the sugar in a medium saucepan. Bring the mixture to a simmer over medium heat.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 99 grams (1/2 cup) sugar and the cornstarch.
- When the milk mixture has come to a simmer, turn the heat down to medium-low. Whisk the egg yolks into the sugar-and-cornstarch mixture, then pour in about one third of the hot milk mixture in a slow, steady stream, whisking constantly. Pour the yolk mixture into the pan and cook the pudding, stirring constantly with a silicone spatula and taking care to scrape the bottom and sides of the pan, until the pudding gets very thick and comes to "first boil" (a large bubble will rise to the surface in the center), 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla extract.
- Pour the pudding into a large heatproof bowl (shallow if you want it to cool quickly) or six 6-ounce ramekins, custard cups, or other individual serving dishes. Cover with plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming (if you secretly love pudding skin, like a select few of us, skip this step).
- Refrigerate the pudding until fully chilled, at least 2 hours, before serving.
- Garnish the chilled pudding with a sprinkling of flaky salt, to taste.
BUTTERSCOTCH BUDINO
I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h55m
Yield 4
Number Of Ingredients 11
Steps:
- Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
- Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
- Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
- Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
- Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g
HOMEMADE BUTTERSCOTCH PUDDING
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
- Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
- Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
- Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
BUTTERSCOTCH PUDDING
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)
From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.
Provided by Raquel Grinnell
Categories Dessert
Time 2h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
- Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
- In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
- Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
PIZZERIA LOCALE'S BUTTERSCOTCH PUDDING WITH CHOCOLATE GANACHE
While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale in Denver adds an intense, nutty character by caramelizing the brown sugar first. Beyond a little salt, there is no other flavor added to distract from the caramel - no vanilla, no alcohol, no spice. They are not missed. If you're pressed for time, you could skip the ganache topping, substituting grated milk chocolate bits on top or leaving the chocolate off altogether. Even the whipped cream is optional. Butterscotch pudding this good stands on its own.
Provided by Melissa Clark
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
- In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
- Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
- In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don't curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It's O.K. if the mixture comes to a simmer.
- Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
- Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
- Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 17 grams, Carbohydrate 26 grams, Fat 49 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 300 milligrams, Sugar 24 grams, TransFat 0 grams
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SALTED BUTTERSCOTCH PUDDING RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 6Total Time 2 hrs 20 minsCategory Dessert
- Melt butter in a saucepan over medium heat. Add salt and butter and cook until incorporated over low heat. Remove from heat and let cool slightly.
- In a small bowl combine cornstarch with 1/2 cup of the milk and whisk until cornstarch is dissolved. Whisk in the eggs.
- Pour a couple of tablespoons of the brown sugar mixture into the egg mixture and stir to combine. This tempers the egg mixture so that it does not scramble when added to the warm brown sugar mixture.
SALTED BUTTERSCOTCH PUDDING RECIPE | GOOP
From goop.com
Servings 4Category Dairy
- Heat a heavy-bottomed saucepan or dutch oven over medium heat. Add the butter and cook until melted and just starting to brown. Add the brown sugar, stir to incorporate the butter and sugar, then leave the mixture to cook, undisturbed, for a couple of minutes. Stir with a wooden spoon and when the sugar has dissolved and smells caramelized but not burnt, pour in 1 ¾ cups of the milk, stirring as you pour. The sugar will seize and harden—don’t worry—it will melt back into the milk as it cooks. Add a generous pinch of salt and the vanilla bean and its seeds, and let the mixture simmer, scraping up any sugar bits at the bottom of the pan as you stir, for about 5 minutes.
- In a small bowl, whisk together the cornstarch and the remaining ¼ cup milk. Pour this into the pot and bring the whole mixture up to a simmer. Cook gently for 2 minutes, stirring constantly, until the mixture has thickened and is the texture of a pureed soup or custard for ice cream.
- Strain through a fine mesh sieve, then divide between 4 glasses, jars, or cocottes. Let cool to room temperature, then cover and place in the refrigerator for at least two hours to set.
- To serve, sprinkle each pudding with a pinch of coarse sea salt and garnish with a dollop of freshly whipped cream.
SALTED BUTTERSCOTCH PUDDING CUPS. WE NEED A MINUTE TOO.
From cbc.ca
- To make the shortbread crumble*: butter a 9-inch baking tin and set aside. In a large bowl combine the unsalted butter, white sugar and salt. Once uniform, add the egg yolk and mix in. Lastly add the all-purpose flour and mix until a crumbly dough forms — it should look like sand. Butter your hands and tip the shortbread dough into the prepared baking dish. Use your fingers to press the dough evenly into the base of the dish. Use a fork to poke tiny holes all over the shortbread and transfer the dish to the freezer for 20 minutes to firm it up. Meanwhile, preheat the oven to 350F degrees. Place the baking tin into the oven and bake for 33 minutes, until fully cooked. Remove it from the oven and place on a cooling rack to let it cool completely. Break the shortbread into large chunks and place them into a food processor and pulse until crumbly. Set aside.
- To make the salted caramel sauce*: combine sugar and water in a large heavy-bottomed saucepan over medium heat and bring to a gentle boil. Swirl the pan gently (use caution, the sugar will be dangerously hot) and use a pastry brush to wipe down the sides of the pan and rid them of any sugar crystals. Allow the sugar to boil for 4-5 minutes or until it is a deep amber colour. Again, be careful; if you take your eye off of the sauce for even seconds it could burn. Remove the sugar from the heat and add the butter — the sauce will bubble so use care here too. Whisk everything together and once uniform, add the salt and pour in the heavy cream slowly while whisking. Set the caramel sauce aside to cool.
- To make the butterscotch pudding: in a bowl, whisk together brown sugar, sea salt, vanilla extract and egg yolks. In a second small bowl whisk together the cornstarch and ½ cup of milk — make sure there are no lumps.
- In a medium saucepan, warm the remaining milk over medium-low heat. Pour a bit of the warm milk into the egg and sugar mixture and whisk to temper — otherwise the hot milk will scramble the egg yolks. Pour the tempered egg mixture back into the warm milk and whisk. Turn the heat up to medium and add the cornstarch slurry. Continue whisking until the pudding begins to thicken. Add the heavy cream & butter and continue to whisk until the pudding begins to thicken. Remove from the heat and transfer to a cool bowl to stop the cooking process.
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