Dessert: Butterscotch Pudding

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Adapted from Pizzeria Mozza. Perfectly delicious with just whipped cream if you want to skip the caramel sauce.

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  • 10

Ingredients

  • Sauce:
  • 3 cups heavy cream
  • 1 1/2 cups milk
  • 1 large egg
  • 3 large egg yolks
  • 5 tablespoons cornstarch
  • 1 1/8 cups dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 5 tablespoons butter
  • 1 1/2 tablespoons dark rum
  • 3/4 cup heavy cream
  • Scrapings from 1" piece of vanilla bean or 1/4 tsp. extract
  • 2 tbsp. butter
  • 2 tbsp. light corn syrup
  • 1/2 cup sugar
  • 1 1/4 tsp. fleur de sel
  • 3/4 cup creme fraiche

Preparation

Step 1

1. Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.

4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.

5. For sauce, combine 1/2 cup of cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3-4 tbsp.) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)

7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add creme fraiche and whisk until thick and fluffy. Serve warm caramel sauce over each budino. Sprinkle with 1/8 tsp. fleur de sel, and add a dollop of cream topping.

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