In reality, this is just butterscotch pudding, but I prefer budino instead, I believe it’s the Italian word for custard. It makes this pudding a little more special. Not that it isn’t special already!
I keep typing butterscoth instead of butterscotch. Ughhh
This is the first time I’ve madbutterscotch pudding, and it was so, so fun. I don’t know…. I love making caramel since going through pastry school. I used to e fear making caramel, but not anymore. It’s nothing to be afraid of!
I made the “butterscotch” by slowly cooking dark brown sugar over medium to medium low heat until the sugar turned golden and put off a bit of smoke (some smoke is good!), then whisking in hot half-n-half. The caramel mixture is used to make the custard with eggs and cornstarch. I finished the custard with a pinch of fleur de sel and vanilla paste (off to the heat to preserve the delicate flavor).
So good! I wish I had some whipped cream to serve it with – sadly, I did not.
Pudding is a good winter desert, don’t you think? It’s so warm and comforting… humble, humble pudding. Do you prefer pudding warm or cold? I think I like mine chilled. Next question: what is your favorite pudding? I actually think I like rice pudding the best. But I dunno… this butterscotch budino might have been better.
Stay tuned for butterscotch pudding cake!
3 large egg yolks
2 1/4 cups half-n-half, divided use
2 tablespoons + 2 teaspoons cornstarch
3/4 cup dark brown sugar
1/2 cup water
1/2 teaspoon vanilla paste or 1 1/2 teaspoons vanilla extract
1/8-1/4 teaspoon fleur de sel
In a medium bowl, whisk together egg yolks, 1/4 cup half-n-half and cornstarch until combined.
Heat the remaining half-n-half in the microwave until boiling.
Stir together brown sugar and water in a large saucepan over medium heat. Stop stirring, and bring to a boil. Boil for about 5 minutes, or until sugar thickens and starts to turn golden brown. The first bit of smoke that comes off the caramel is a sign you should whisk in the hot half-n-half. Gradually whisk in the half-n-half until combined. Temper the egg yolk mixture by gradually whisking a bit of the hot cream into the egg yolks, and whisking that mixture back into the saucepan. Whisk and cook over medium-low heat until custard starts to thicken. This will only take a minute or two. Strain the pudding into a medium bowl; whisk in vanilla and fleur de del. Cover and chill until ready to serve.
Makes 6 servings