Best Rich Butterscotch Pudding Recipes

RICH AND CREAMY BUTTERSCOTCH PUDDING

Steps:

• 1. Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath. 2. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly. 3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly. 4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture. 5. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. Serve the pudding with whipped cream and caramel sauce. MAKE AHEAD The pudding can be refrigerated for up to 3 days.

RICH BUTTERSCOTCH PUDDING

Steps:

• Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
• Bring to a boil and cook 30 seconds.
• Remove from heat.
• Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
• Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
• Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
• Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
• Remove from heat; stir in vanilla.
• Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
• Cover the pudding with plastic wrap; chill 3 hours.