Luxe Butterscotch Pudding

• 份量: 6 servings
• 总时间: 20 minutes

配料

2/3 cup (125 grams) dark brown sugar [see Note]

2/3 teaspoon (or a heaped 1/2 teaspoon) kosher salt

1/4 cup (60 ml) water

1 cup (235 ml) heavy cream

1 cup (235 ml) milk (whole or lowfat work here)

2 tablespoons (15 grams) cornstarch

2 large egg yolks

1 large egg

3 tablespoons (45 grams) unsalted butter

1 to 2 teaspoons (5 to 10 ml) vanilla extract

1 to 2 teaspoons rum (optional)

1/2 cup plus 2 tablespoons (125 grams) granulated sugar

2 tablespoons (30 ml) water

2 tablespoons (30 grams) salted or unsalted butter

1/2 cup (120 ml) heavy cream

Flaky sea salt, to taste

1/2 cup heavy cream

Sugar, to taste, if desired

2 tablespoons creme fraiche or sour cream (optional)

步骤

Make the pudding: Stir the brown sugar, water, and salt together in the bottom of a medium, heavy-bottomed saucepan. Turn the heat on to medium-high and cook the mixture without stirring until it’s dark brown and smells caramelized, 8 to 10 minutes. Whisk in the cream (it’s going to hiss and bubble dramatically), then milk. The butterscotch is going to firm up when the cooler cream/milk hits it, but bring the mixture back to a boil, stirring all the way into the corners, and the butterscotch will liquefy again.

In a medium bowl, whisk the egg, egg yolks, and cornstarch. Very slowly drizzle in 1 cup of the butterscotch mixture, whisking the whole time. The bowl should feel warm, but if it does not, keep drizzling in butterscotch and whisking until it does, then whisk this back into the mixture still in the saucepan. Return the saucepan to the stove over medium heat, whisking constantly, until it comes to a bloopy, slow simmer. Whisk it, simmering, for 1 to 2 minutes; it should thicken fast.

Remove pot from heat, whisk in butter until it melts, then rum, if using, and vanilla — you can start with 1 teaspoon and add the second if you want a stronger flavor.

Pour pudding into 6 small cups (I use these glasses) and chill in fridge until fully cool and set, a few hours or overnight. If you’d like to prevent a pudding skin on top, cover the glasses tightly with plastic.

Make the salted caramel, if using it: Once the puddings are mostly cool and set, you can make the salted caramel. Combine the sugar and water in the bottom of a medium, heavy-bottomed saucepan, then turn heat on stove to medium-high and cook without stirring (but you can gently tip the pan to gauge color) until the sugar takes on an amber color, about 10 minutes. Remove pan from heat and carefully whisk butter, then cream, into the caramel (it’s going to hiss and bubble dramatically, too). If the caramel firms, you can return it to stove to gently heat it until it melts again, but I didn’t find this necessary. Add salt to taste. Let caramel cool a bit, then spoon some onto the top of each pudding and let them finish cooling.

To serve: Beat cream and 1 teaspoon sugar, if desired, until it holds very soft peaks, then beat in creme fraiche or sour cream, if desired, which should finish thickening the cream, but if it does not, gently beat for another minute until soft peaks form. Dollop some on each pudding dish and eat immediately.