Recipes Desserts Pudding Butterscotch Pudding Parfait with Gingersnap Crumble 6 Reviews Classic butterscotch pudding is enhanced with tangy whipped crème fraîche and warm, spicy gingersnap crumble to make a beautiful parfait. By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Active Time: 50 mins Total Time: 6 hrs 50 mins Yield: 8 Ingredients BUTTERSCOTCH PUDDING 2 cups whole milk, divided 1 cup packed dark brown sugar 1 1/4 teaspoons kosher salt 4 large egg yolks 1/4 cup cornstarch (about 1 1/8 ounces) 2 tablespoons (1 ounce) dark rum or Scotch whiskey 2 teaspoons vanilla extract 1/2 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces WHIPPED CRÈME FRAÎCHE 1 cup heavy cream 1/2 cup crème fraîche or sour cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract ADDITIONAL INGREDIENT 2 cups gingersnaps (about 6 3/4 ounces), crushed (about 1 3/4 cups) Directions Make the butterscotch pudding Stir together heavy cream, 1 1/2 cups milk, brown sugar, and salt in a large saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar. Meanwhile, whisk together egg yolks, cornstarch, rum, vanilla, and remaining 1/2 cup milk in a heatproof bowl until smooth. Gradually ladle about half of the hot cream mixture into egg yolk mixture, whisking constantly. Once half of the hot cream mixture is whisked into the egg yolk mixture, scrape all egg yolk mixture into remaining hot cream in pan. Cook pudding over medium-low, whisking constantly, until bubbly and thickened, 2 to 3 minutes. Pour mixture through a fine wire-mesh strainer into a medium-size heatproof bowl. Gradually add butter pieces, whisking until butter is completely incorporated before the next addition. Press plastic wrap directly on surface of pudding; chill until set, at least 6 hours or up to 3 days. Remove chilled butterscotch pudding from refrigerator; peel off and discard plastic. Set pudding aside. Make the whipped crème fraîche Combine heavy cream, crème fraîche, powdered sugar, and vanilla in bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 1 to 2 minutes. Spoon about 1/2 cup pudding into each of 8 glasses. Sprinkle each pudding evenly with about 3 tablespoons crushed gingersnaps. Top each with about 1/3 cup whipped crème fraîche. Garnish with remaining crushed gingersnaps (about 1/2 tablespoon each). Serve immediately, or chill, uncovered, up to 8 hours. Make Ahead Butterscotch pudding can be made up to 3 days in advance, covered with plastic wrap, and stored in the refrigerator. Rate it Print