Ultimate Butterscotch Pudding Cook's Illustrated Recipe

How to Make Ultimate Butterscotch Pudding Cook's Illustrated

1. 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.
2. Bring to a boil over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted.
3. Increase heat to medium-high and bring to a full rolling boil. Cook, stirring occasionally, for 5 minutes.
4. 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.
5. Remove from heat and carefully whisk in 1/4 cup heavy cream, swirling to incorporate. Let the bubbling subside.
6. Whisk vigorously for at least 30 seconds until completely smooth, scraping down the sides of the pan.
7. Return the saucepan to medium heat and whisk in 1 3/4 cups heavy cream until smooth.
8. Whisk in 2 cups whole milk until smooth, scraping down the sides of the pan to collect any remaining caramel.
9. In a microwave-safe bowl, heat 1/4 cup whole milk until simmering (30-45 seconds).
10. In a separate large heatproof bowl, whisk together 4 large egg yolks and 1/4 cup cornstarch until smooth and pale yellow.
11. Gradually whisk in the hot milk until the mixture is smooth.
12. Set aside at room temperature.
13. Return the caramel sauce to medium-high heat and bring back to a full rolling boil, whisking frequently.
14. 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.
15. Whisk vigorously and thoroughly for 10-15 seconds until smooth and thickened.
16. Stir in 1 teaspoon vanilla extract and 1 tablespoon rum (optional) and whisk to combine.
17. 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.
18. Refrigerate until cold and set, at least 3 hours, or preferably overnight.
19. Whisk until smooth before serving.