Rich And Creamy Butterscotch Pudding Recipes

Steps:

• Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
• Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
• Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!

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.

Steps:

• Fill a medium bowl with ice water.
• Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
• In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved; let cool slightly.
• Put the egg yolks in a medium bowl.
• In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds.
• Remove from the heat.
• Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes.
• Whisk until smooth.
• Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes.
• Do not let it boil.
• Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
• Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
• Serve the pudding with whipped cream and caramel sauce.

Steps:

• Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
• Bring to a boil and cook 30 seconds.
• Remove from heat.
• Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
• Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
• Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
• Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
• Remove from heat; stir in vanilla.
• Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
• Cover the pudding with plastic wrap; chill 3 hours.