You asked for it, you got it.
c’mon welcome guest authorGarrett McCordas he shares this outstanding butterscotch pudding recipe.
~Elise
When I was interning atGrange restaurantthe most popular dessert item on the menu was the butterscotch pudding.
Elise Bauer
Maybe it was a dessert you had to grow up with?
Maybe it was a generational thing?
Either way, I didn’t get it.
What was so darn great about butterscotch?
People, I get it now.
This butterscotch pudding perfectly captures that brown sugar - butter combo that’s so nostalgic and intensely satisfying.
While the recipe makes four you’ll be hard pressed not to eat them all yourself.
Furthermore, the recipe is easy, affordable, and utilizes very common ingredients.
Serve with freshly whipped cream and - if you want to go the distance -butterscotch cookies.
Set four ramekins or oven-safe bowls out and a large baking dish.
In a saucepan melt the butter.
Once melted add the brown sugar and salt, stir until well combined.
Add the cream and milk to the sugar mixture.
Remove from heat immediately.
Stir in the vanilla extract.
Pour through a fine mesh sieve to catch any cooked bits of egg.
Ladle the mixture evenly into the ramekins.
Lightly tent the entire pan (not each individual ramekin) with some vented foil.
The foil can simply be crimped on two opposite sides, it shouldn’t be airtight.
Bake at 325F for 45-50 minutes.
Be sure to rotate the pan half way through cooking.
If you shake them they will have a jell-o-like wobble.
It should not ripple or move like a liquid when you shake it.
Don’t worry as they will set up after they cool.
Chill in the fridge for a few hours before serving.
Links:
Butterscotch pudding, once removedfrom Michael Procopio
Stove top butterscotch puddingby David Lebovitz
