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.
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.
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
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
CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH PUDDING
Were you to take a poll, you'd probably find that everyone's favorite pudding is chocolate, but not everyone has tried this butterscotch version. Everyone should. It is an exquisite balance of salty-sweet flavours and has a gorgeous creme caramel texture. One bite and you will be a butterscotch covert for life. they can be kept in the refrigerator for up to 2 days.
Provided by MarieRynr
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300*F,.
- Place the egg yolks in a large bowl and whisk gently until smooth.
- Set aside.
- Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
- REmove from heat; cover to keep warm.
- In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
- If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
- As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
- Whisk in 2 more cups of the cream mixture, then add the rest.
- pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
- Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
- Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
- Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
- Cover with foil.
- Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
- Remove from the oven; allow to cool in the hot water.
- Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.
Nutrition Facts : Calories 482.3, Fat 34.9, SaturatedFat 20.7, Cholesterol 303.2, Sodium 448.6, Carbohydrate 38.7, Sugar 34.1, Protein 5.4
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
Categories Milk/Cream Egg Dessert Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
- In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken. Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
- Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally. Divide hot pudding among six 1-cup ramekins or other heatproof dishes. Chill puddings, covered (if you don't want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days. Serve puddings topped with whipped cream.
EASY BUTTERSCOTCH PUDDING
After dinner, serve this classic and creamy butterscotch pudding for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 7
Steps:
- In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
- Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
- Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.
REAL BUTTERSCOTCH PUDDING
This contains both "butter and Scotch"! Found it in Cottage Living, April 2007 edition. This pudding looked very interesting and was a different way of presenting an "old" idea. Chill time is 4 hours or longer - that is if you can wait longer! It is best if you make the nuts ahead of time.
Provided by Manami
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE PUDDING:.
- Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
- Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
- Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
- Place cornstarch and salt in a food processor, and pulse to blend.
- Turn mixture out onto waxed paper.
- Place granulated sugar and egg yolks in food processor, and blend 1 minute.
- Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
- Add cornstarch mixture, and pulse a few times to blend.
- Pour hot mixture very slowly through food chute while processor is on; pulse.
- Pour mixture back into saucepan.
- Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
- Return pudding to food processor; pulse.
- Add butter, vanilla, and Scotch; pulse until well blended.
- Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
- Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
- Serve cold, and garnish, with buttered pecans.
- MAKE BUTTERED PECANS: (MAKE THESE FIRST).
- Line a plate with a double layer of paper towels, and set aside.
- Toss pecans in small skillet over medium heat.
- Cook, stirring constantly, 1 minute or until lightly toasted.
- Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
- Remove from heat, and stir in salt, if desired; turn out onto paper towels.
- Cover with another double layer of paper towels, and pat to remove excess butter.
- Let cool to room temperature.
- Store nuts in airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 395.8, Fat 25.9, SaturatedFat 12.1, Cholesterol 149, Sodium 145.4, Carbohydrate 34.5, Fiber 0.9, Sugar 28.3, Protein 4.8
More about "salty butterscotch pudding recipes"
SALTED BUTTERSCOTCH PUDDING RECIPE - TABLESPOON.COM
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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.
UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - SALLY'S …
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- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
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.
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