Pudding: Best Butterscotch Pudding

By NicoleS

When taking the temperature of the caramel in step 1, tilt the pan and move the thermometer back and forth to equalize hot and cool spots. Work quickly when pouring the caramel mixture over the egg mixture in step 4 to ensure proper thickening. Serve the pudding with lightly sweetened whipped cream.

Ingredients

• 12 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 cup packed (3 1/2 ounces) dark brown sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 cup heavy cream
• 2 1/4 cups whole milk
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon dark rum, optional

Details

Servings 8
Adapted from americastestkitchen.com

Preparation

Step 1

1. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at full rolling boil, cook, stirring occasionally, for 5 minutes (caramel will register about 240 degrees). Immediately reduce heat to medium-low and gently simmer (caramel should maintain steady stream of lazy bubbles—if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes longer (caramel will register about 300 degrees and should have slight burnt smell). Warm cream and milk together, and set aside while caramel cooks.

2. Remove caramel from heat; slowly pour milk mixture into caramel and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds.

3. Whisk egg yolks and cornstarch together in large bowl until smooth. Gradually whisk in 1/2 cup of hot caramel mixture to temper the eggs. Add egg mixture to the pan with caramel mixture.

4. Return saucepan to medium-high heat and bring mixture to a boil, whisking frequently until thickened. Remove from heat and whisk in vanilla and rum. Spray piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving.