Ingredients for Real Butterscotch Pudding
- ¾ cup packed light brown sugar
- Whipping Cream
- Whole Milk
- ¼ cup cornstarch
- Pinch of salt (optional)
- ½ cup granulated sugar
- 2 large egg yolks
- Unsalted Butter
- Vanilla Extract
- Scotch Whisky
- ½ cup pecan halves
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How to Make Real Butterscotch Pudding
- **Make the Pudding:**
- In a heavy saucepan, combine ¾ cup packed light brown sugar and 3 tablespoons water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Boil for 2 minutes, stirring constantly. Reduce heat if necessary to prevent scorching.
- Stir in 1 cup heavy cream and 1 ½ cups whole milk. Bring to a boil, then immediately remove from heat.
- In a food processor, combine ¼ cup cornstarch and a pinch of salt. Pulse until well blended. Transfer the mixture to a sheet of waxed paper.
- In the same food processor, combine ½ cup granulated sugar and 2 large egg yolks. Blend for 1 minute.
- Scrape down the sides of the bowl. Add ¼ cup milk and pulse to combine.
- Add the cornstarch mixture and pulse a few times to blend.
- With the food processor running, slowly pour the hot cream mixture through the feed tube. Pulse until smooth.
- Pour the mixture back into the saucepan. Whisk constantly over medium heat, scraping the edges of the pan, for 2-3 minutes, or until the pudding thickens and bubbles appear.
- Pour the pudding into the food processor. Pulse to combine.
- Add 4 tablespoons (½ stick) unsalted butter, 1 teaspoon vanilla extract, and 1 tablespoon Scotch. Pulse until completely smooth and incorporated.
- Pour the pudding into 6 ramekins or serving dishes.
- Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Chill for at least 4 hours, or up to 2 days.
- **Make the Buttered Pecans:**
- Line a plate with two layers of paper towels. Set aside.
- In a small skillet over medium heat, toast ½ cup pecan halves, stirring constantly, for 1 minute, or until lightly browned.
- Add 2 tablespoons unsalted butter and continue to cook, stirring constantly, for 2 minutes, or until the pecans are coated and have absorbed most of the butter.
- Remove from heat. Stir in a pinch of salt (optional).
- Turn the pecans onto the prepared paper towels. Cover with another two layers of paper towels and pat to remove excess butter.
- Let cool completely to room temperature. Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
113g
Fat
60g
Carbs
11g
