Baked Butterscotch Pudding

6 Servings
100% would make this recipe for Baked Butterscotch Pudding again.

Luscious Butterscoth Pudding...a dessert that adults and children alike will love. Serve with your favorite cookie, and you'll have a hit on your hands. Add a strawberry or raspberry or two on the top for color, or my favorite, some caramelized bananas along with a few dollops of billowy whipping cream, and you have a stunning looking dessert.

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Baked Butterscotch Pudding Ingredients

2 cups cream	1/4 cup brown sugar
1 cup milk	1 teaspoon vanilla
3/4 cup sugar	3/4 teaspoon salt
8 egg yolks	2 1/2 tablespoons scotch (preferably a strong single malt), burbon, or brandy*

Instructions for Baked Butterscotch Pudding

Preheat oven to 325 degrees F. Combine the cream and milk in a heavy-based saucepan and heat until just under a boil. While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber. Tilt and swirl the pan until all sugar dissolves. Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam. Place the pan back on the burner and dissolve any bits of caramel.

In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch. Temper the eggs with a portion of hot caramel cream. Whisk in the remaining cream. Strain the custard through a sieve into a pitcher and divide between 6 6- to 8-ounce ramekins or custard cups.

Place the filled ramekins in a shallow roasting pan and place the pan on a lower oven shelf. Make a hot water bath by filling the roasting pan with hot (near boiling) water, until it reache halfway up the sides of the remekins. Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes.

Start checking the custards early, they are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored foods in your refrigerator. Can be refrigerated for 2 to 3 days.

* Note: the alcohol can be omitted if desired.

Main Ingredient: PuddingCuisine: American

Ingredient Insight - look inside this recipe

Brandy

Brown Sugar

Cream

Egg

Milk

Salt

Sugar

Vanilla

Bake cream milk Sugar egg yolks brown sugar vanilla whisky Snacks Desserts Pudding American

for flavor and categorization

[I made edits to this recipe.]

sgrishka
on Sep 7 2007 4:06AM

[I made edits to this recipe.]

sgrishka
on Sep 7 2007 3:55AM

This recipe can be made without the alcohol, but it greatly benefits the flavor. Even just a teaspoon of scotch, brandy or burbon in a simple caramel heightens the flavor enormously. It wouldn't be butter"scotch" with out the scotch. Virtually all the alcohol cooks out, and you are left with a depth of flavor that is noticable. [I posted this recipe.]

sgrishka
on Sep 7 2007 3:28AM