Ingredientes para Ultimate Butterscotch Pudding Cook's Illustrated
- Unsalted Butter
- Granulated Sugar
- Dark Brown Sugar
- 1/2 cup water
- Light Corn Syrup
- 2 teaspoons lemon juice
- Table Salt
- Heavy Cream
- Whole Milk
- 4 large egg yolks
- 1/4 cup cornstarch
- Vanilla Extract
- Dark Rum
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Como fazer Ultimate Butterscotch Pudding Cook's Illustrated
- In a large saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup water, 1/4 cup light corn syrup, 2 teaspoons lemon juice, and 1/4 teaspoon salt.
- Bring to a boil over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted.
- Increase heat to medium-high and bring to a full rolling boil. Cook, stirring occasionally, for 5 minutes.
- Reduce heat to medium-low. Continue cooking, stirring occasionally, until the caramel develops a steady stream of lazy bubbles and reaches a dark peanut butter color (about 12-16 minutes). The caramel should smell slightly burnt and register 300°F on a candy thermometer.
- Remove from heat and carefully whisk in 1/4 cup heavy cream, swirling to incorporate. Let the bubbling subside.
- Whisk vigorously for at least 30 seconds until completely smooth, scraping down the sides of the pan.
- Return the saucepan to medium heat and whisk in 1 3/4 cups heavy cream until smooth.
- Whisk in 2 cups whole milk until smooth, scraping down the sides of the pan to collect any remaining caramel.
- In a microwave-safe bowl, heat 1/4 cup whole milk until simmering (30-45 seconds).
- In a separate large heatproof bowl, whisk together 4 large egg yolks and 1/4 cup cornstarch until smooth and pale yellow.
- Gradually whisk in the hot milk until the mixture is smooth.
- Set aside at room temperature.
- Return the caramel sauce to medium-high heat and bring back to a full rolling boil, whisking frequently.
- As soon as the bubbles begin to climb the sides of the pan, immediately pour the entire caramel mixture into the bowl with the egg yolk mixture.
- Whisk vigorously and thoroughly for 10-15 seconds until smooth and thickened.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon rum (optional) and whisk to combine.
- Spray a disc of parchment paper (cut to fit your serving bowl) with nonstick cooking spray and press it onto the surface of the pudding to prevent a skin from forming.
- Refrigerate until cold and set, at least 3 hours, or preferably overnight.
- Whisk until smooth before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
123g
Fat
99g
Carbs
12g
