Butterscotch Pudding

Photo by Mariel C.
Adapted from nytimes.com

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Adapted from nytimes.com

Ingredients

  • For the pudding:

  • 3

    cups heavy cream

  • 1 1/2

    cups milk

  • 150

    grams dark brown sugar (3/4 cup plus 1 tablespoon)

  • 5

    grams fine sea salt (3/4 teaspoon)

  • 4

    large egg yolks

  • 1

    large egg

  • 12

    grams cornstarch (1 tablespoon plus 1 teaspoon)

  • 4 1/2

    tablespoons unsalted butter

  • For the ganache:

  • 1/4

    cup heavy cream

  • 70

    grams chopped milk chocolate (2.5 ounces)

  • Whipped cream, for serving

Directions

1. Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm. 2. In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized. 3. Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth. 4. In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer. 5. Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set. 6. Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout. 7. Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

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