Butterscotch Pudding
It’s anyone’s guess exactly who whipped up the first butterscotch flavored pudding. We’re not even sure how the candy got its name other than the obvious. It’s from Scotland and it contains butter. Name controversy aside, no one disputes that the scorched caramel flavor of anything labeled butterscotch renders it delectable. It’s easy to make pudding from box. But try making it from scratch. You’ll never go back to boxed again.
Ingredients
For the Pudding:
- 2 tbsp whole milk
- 1 tbsp gelatin powdered
- 10 oz butterscotch chips high-quality, such as Guittard
- 2 tbsp bourbon whiskey
- 4 cups heavy cream (36-38%)
- 3 tbsp light brown sugar
- 1 tbsp white granulated sugar
- 1 tsp Kosher salt
- 1/2 vanilla bean seeds scraped and reserved
For the Caramel Sauce:
- 2/3 cup white granulated sugar
- 6 tbsp unsalted butter cubed
- 3 tbsp corn syrup light
- 2 1/2 cups heavy cream (36-38%)
- 1 tsp Kosher salt
- sea salt flaked, to taste
Instructions
Make the pudding:
- Combine milk, gelatin, and 1 tablespoon water in a bowl; let sit to soften gelatin, about 5 minutes. Place butterscotch and bourbon in a blender; set aside. Boil cream, both sugars, salt, and vanilla seeds in a 2-qt. saucepan over medium-high heat until sugar dissolves.
- Remove from heat, add gelatin mixture, and stir until gelatin dissolves. Pour into blender, let sit for 5 minutes, and purée until smooth. Divide among eight 6-oz. serving glasses. Chill until set, about 4 hours.
Make the caramel sauce:
- Heat sugar, butter, and corn syrup in a 4-qt. saucepan over medium-high heat; cook, without stirring, until mixture turns dark amber. Meanwhile, boil cream and kosher salt in a 2-qt. saucepan.
- Pour into caramel; cook, stirring, until smooth. Let cool; divide sauce among set pudding cups. Sprinkle lightly with sea salt before serving.
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