Rich and Creamy Butterscotch Pudding
- ACTIVE: 45 MIN
- TOTAL TIME: 45 MIN plus 4 hr cooling
- SERVINGS: 6
Butterscotch pudding is traditionally made with butter and a little Scotch (the alcohol burns off during cooking). Lisa Sewall, the pastry chef and co-owner (with her chef husband, Jeremy) of Boston’s Lineage, makes a supercreamy version that is a bit of a cheat—she uses butterscotch chips to simplify the recipe. The result is so flavorful, even purists won’t complain.
- 3 1/2 cups plus 1 1/2 tablespoons heavy cream
- 2 teaspoons Scotch
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon water
- 1/2 teaspoon salt
- 5 large egg yolks
- 1/2 vanilla bean, seeds scraped
- 1 cup butterscotch chips (6 ounces)
- Whipped cream and store-bought caramel sauce, for serving (see Note)
- Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
- 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.
- 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.
- 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.
- 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.