ULTIMATE BUTTERSCOTCH PUDDING - COOK'S ILLUSTRATED
This unconventional recipe uses the heat of the caramel to thicken the cornstarch and egg yolk; it is not heated once the eggs are added, so they have no chance to scramble. Adapted from Cook's Illustrated Jan/Feb 2013.
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine butter, both sugars, water, corn syrup, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally until sugar is dissolved and butter is melted. Bring to a full rolling boil and cook, stirring occasionally, for 5 minutes (caramel will be about 240F). Immediately reduce to medium-low, until caramel develops a steady stream of lazy bubbles. Cook, stirring frequently, until mixture is color of dark peanut butter, smells ever-so-slightly burnt and registers 300F, 12-16 minutes more.
- Remove from heat and carefully add 1/4 c cream (it will bubble and steam), swirling to incorporate. When bubbles subside, whisk vigorously, scraping into corners, until completely smooth, at least 30 seconds. Over medium heat, whisk in remaining cream until smooth. Whisk in 2 c milk until smooth, remembering to scrape into the corners of the pan to collect any remaining caramel.
- In microwave, bring remaining 1/4 c milk to a simmer, 30-45 seconds. Whisk egg yolks and cornstarch together in a large heat-safe bowl until smooth. Gradually whisk in hot milk until smooth; set aside at room temperature.
- Return saucepan to medium-high heat and bring back to a full rolling boil, whisking frequently. When bubbles begin to climb sides of pan, immediately dump entire pan into bowl with yolk mixture (do not add slowly). Whisk vigorously and thoroughly for 10-15 seconds. Add vanilla and rum and whisk to combine. Spray a disc of parchment paper cut to fit the bowl with non-stick spray and press onto surface of pudding. Refrigerate until cold and set, 3 hours or more. Whisk until smooth before serving.
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Mike Halliwell
[email protected]This is the best butterscotch pudding I've ever had. I can't wait to make it again.
Giorgi Kuchukhidze
[email protected]I'm not a baker, so I was intimidated by this recipe. But I'm so glad I tried it! It was easier than I thought, and the pudding turned out amazing.
afrin ritu
[email protected]This recipe is way too complicated. I gave up halfway through.
Abdiqani Abdullahi Mohamed
[email protected]I'm not sure what I did wrong, but my pudding was a disaster. It was lumpy and tasted burnt.
Prince Shohagh
[email protected]I followed the recipe exactly, but my pudding didn't turn out right. It was too runny.
Jerome Pietersen
[email protected]This pudding is a little too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
Qwer Asd
[email protected]I wasn't sure how this pudding would turn out, but I was pleasantly surprised. It's so creamy and delicious. I'll definitely be making it again.
Big Zo
[email protected]This recipe is a keeper! It's so easy to make, and the results are always perfect. I've made it several times now, and it's always a hit.
Aroti Rani Oza
[email protected]This pudding is amazing! I made it for a potluck, and it was gone in minutes. Everyone loved it. I'll definitely be making it again.
Darshan Rai
[email protected]I've made this pudding twice now, and it's always a hit. My family and friends love it. It's so easy to make, and it's always delicious. I highly recommend this recipe.
Fiddle Pants
[email protected]This butterscotch pudding is simply divine! The texture is smooth and creamy, and the flavor is rich and decadent. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.