OLD-FASHIONED BUTTERSCOTCH PUDDING RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 2 hours 30 minutes
Yield: 4 servings
|4 large egg yolks|
|3 tablespoons cornstarch|
|1/2 teaspoon fine sea salt|
|3/4 packed cup/165 grams dark brown sugar|
|1 tablespoon unsalted butter|
|2 cups/480 milliliters whole milk|
|1 cup/240 milliliters heavy cream|
|1 tablespoon bourbon or Scotch whisky (optional)|
|2 teaspoons vanilla extract|
|Whipped cream, sour cream or crème fraîche, for serving|
|Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)|
- 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.
Provided by: THEPIONEERWOMAN.COM
Categories: dessert,main dish
Total time: 1 hours 10 minutes
Prep time: 1 hours
Cook time: 10 minutes
Yield: 6 servings
|1 1/2 c. Brown Sugar, Light Or Dark Is Fine|
|1/4 c. Cornstarch|
|1/2 tsp. Salt|
|3 c. Whole Milk|
|4 whole Large Egg Yolks (discard Or Save Whites For Another Use)|
|2 tbsp. Butter|
|Unsweetened Whipped Cream|
- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!
KELLY’S BUTTERSCOTCH PUDDING RECIPE | ALLRECIPES
Provided by: Kelly
Categories: Custards and Puddings
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
|1 cup packed brown sugar|
|¼ cup cornstarch|
|3 cups milk|
|½ teaspoon salt|
|3 egg yolks, beaten|
|¼ cup butter|
|1 teaspoon vanilla extract|
- 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.
Calories 475.3 calories, CarbohydrateContent 70.4 g, CholesterolContent 198.8 mg, FatContent 18.4 g, FiberContent 0.1 g, ProteinContent 8.2 g, SaturatedFatContent 10.8 g, SodiumContent 469.6 mg, SugarContent 62.1 g