I was always in awe of making a pudding or a custard. It was like – if I try my hands on making this dainty and delicate looking dessert, something will go wrong – the custard will fall apart or the pudding won’t set and I will end up wasting a lot of resources and ..,of course time. But then, I thought of conquering my fear and give it a go. I had to push the thing up on my – to make list.
But I did make a killer Creme Brulee a few months ago and my family loved it. In case you want to check it out, Saffron Cardamom Creme Brulée
You ask why butterscotch? Why not just a regular vanilla pudding.
This word “BUTTERSCOTCH” is stuck to my head for last two weeks. no kidding! Not sure why I just keep going back to butterscotch cake/butterscotch ice cream. Did enough research on butterscotch and tossed a lot of ideas in my head on what dessert to make where butterscotch is the star. I really really wanted to make a Butterscotch cake, but decided on trying the pudding first.
So, what’s butterscotch?
If you are thinking, the scotch in the word butterscotch means the scotch or whiskey, then you are wrong. No One exactly knows the origins of “butterscotch.” Some believe the “scotch” was mistakenly used in place of, “scorch,” – caramel or burnt sugar. Others believe the “scotch” refers to the possible butterscotch birthplace: Scotland.
However, when they say BUTTER in Butterscotch, they do mean BUTTER. This recipe does call for a lot of butter. The rich, buttery, caramelized-sugar flavor of the pudding is delectable and a treat to your senses. Yes!! It’s that good – the creamiest, silkiest pudding ever – The BUTTERSCOTCH pudding with Hazelnut Caramel
Recipe slightly adapted from Serious Eats.
- 1/2 cup dark brown sugar
- 2 TBSP cold water
- 3 large egg yolks
- 3 TBSP cornstarch
- 1/2 TSP salt
- 2 1/2 cups milk
- 1 TSP vanilla extract
- 2 TSP hazelnut liqueur (Totally Optional)
- 6 TBSP cold unsalted butter
Hazelnut Caramel Sauce
- 1 packed cup brown sugar
- 1/2 cup full cream
- 4 tablespoons butter
- 2 TBSP Hazelnut essence
- 1 tablespoon vanilla extract
Hazelnut Caramel Sauce
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
- Add the vanilla and hazelnut essence and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
- Whisk together cornstarch and egg yolks, salt until smooth. Slowly add 1/2 cup of the whole milk and mix well and keep aside.
- Heat remaining milk until hot but not boiling. Set aside.
- Spread sugar evenly over the bottom of a medium sauce pan. Sprinkle sugar with water and heat the pan in medium heat. Make sure not to burn the sugar.
- Slowly pour in the warm milk, stirring vigorously to dissolve the caramelized sugar.
- Take the pan off the heat and stir cornstarch mixture slowly. Whisk consistently.
- Cook this mixture again over medium heat for about 5/6 minutes, until mixture thickens
- Remove the pan from heat, stir in the vanilla extract and liquor
- Allow the pudding to cool in the bowl at room temperature.
- Add the mixture in a blender with butter chunks and continue to blend the pudding for about a minute until the butter the incorporated with the pudding mixture.
- Spoon the pudding ramekins and refrigerate for an hour or so.
Spoon 2 tablespoons slightly cooled salted caramel sauce over pudding and top with lightly whipped cream.
Insert a vanilla butter cookie for that added touch