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By ceyana

Ingredients

• 4 cups heavy cream, divided use (plus more for garnish, if desired)
• 1 vanilla bean, split, with seeds scraped and reserved
• 1 cup (5 ounces) butterscotch chips
• 5 egg yolks
• 1/2 cup packed brown sugar
• 2 tablespoons water
• 2 tablespoons scotch

Details

Servings 12
Adapted from foodgal.com

Preparation

Step 1

In the original recipe by Ogden’s mom, the pudding is baked in individual ramekins in a water bath. The restaurants make their pudding in one large pan in a water bath, then strain the baked pudding through a chinoise, before serving it in tulip glasses. By straining the pudding, you get rid of the thin, darker skin that forms on the pudding after baking. It also results in a pudding that’s a little less dense in texture.

Make a batch of this awesome butterscotch pudding, and welcome 2009 with a sure thing.

Preheat oven to 325 degrees. Boil a full tea kettle of water; set aside.

Put 3 1/2 cups heavy cream and the vanilla bean and its seeds in a large, heavy saucepan. Bring to a boil, take off heat and whisk in butterscotch chips until blended smoothly.

Place egg yolks in a large bowl and whisk well. Slowly add hot cream mixture while whisking vigorously. Set aside.

In a small, deep, heavy saucepan, combine brown sugar and water over high heat. When sugar dissolves and caramelizes, carefully add scotch and remaining 1/2 cup cream. Continue cooking, stirring well, until mixture is smooth and slightly thick, about 3 minutes. Whisk this caramel mixture into butterscotch mixture.

Strain mixture through a fine sieve. Divide among 12 (4-ounce) ramekins. Place ramekins in a large roasting pan. Place pan on oven rack, then carefully pour tea kettle of hot water into roasting pan, taking care not to splash into ramekins. Water should come halfway up the sides of ramekins.

Would love to visit this place in future

Dianna: You could probably leave the Scotch out of the recipe, as I’ve seen many a butterscotch pudding recipe that didn’t include it. However, I will say that real Scotch definitely makes the pudding tastes more intense and complex. It’s definitely worth adding if you have a bottle on hand.

I LOVE butterscotch pudding…It’s the only kind I get at the store, because it’s the only kind I hadn’t figured out how to make perfectly at home! Thank you for sharing this recipe! Can’t wait to try it

Every time you make these kinds of posts it a...

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