Butterscotch Pudding
- Diner
- serves 6
- recipe says 3 hr 45 min
- Custards & Puddings
Three ways to read this recipe
The table
| 1 cup(200 g)dark brown sugar | cook to a dark butterscotch, 5 min | whisk in the dairy, then simmer | temper | cook to a boil, 1 min | stir in, strain, chill 3 hr |
| 4 Tbs(57 g)unsalted butter | |||||
| 3/4 tsptable salt | |||||
| 1/2 cup(120 mL)heavy cream | |||||
| 2 cups(480 mL)whole milk | |||||
| 4 large(75 g)egg yolks | whisk smooth | ||||
| 3 Tbs(24 g)cornstarch | |||||
| 2 tsp(10 mL)vanilla extract | |||||
| 1 Tbs(15 mL; optional)Scotch whisky | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1cook to a dark butterscotch, 5 min
2whisk smooth
3whisk in the dairy, then simmer
goes in with what step 1 made
6stir in, strain, chill 3 hr
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 6 min3 of 6 steps give no time
- Needs you
- about 6 min
- If you get it wrong
- Narrow — the butterscotch is taken dark on purpose and there is about half a minute between dark and burnt, with no tasting it back out
cook to a dark butterscotch, 5 min
5 minneeds you(we think)from the start
whisk smooth
not timedfrom the start
whisk in the dairy, then simmer
not timed5 min in
temper
not timed5 min in
cook to a boil, 1 min
1 minneeds you(we think)5 min in
stir in, strain, chill 3 hr
3 hrwalk away(we think)6 min in
- needs you
- you can walk away
- never timed
- we think
You'll need saucepan
See how it is written
>> title: Butterscotch Pudding
>> category: Custards & Puddings
>> tags: butterscotch, brown sugar, pudding, stovetop, make-ahead
>> counters: Diner
>> servings: 6
>> time: 3 hr 45 min
>> slack: narrow — the butterscotch is taken dark on purpose and there is about half a minute between dark and burnt, with no tasting it back out
>> step: cook to a dark butterscotch, 5 min
Cook @dark brown sugar{1%cup}(200 g), @unsalted butter{4%Tbs}(57 g), @table salt{3/4%tsp} in a #saucepan{} over medium until it darkens and smells nutty, about ~{5%min}.
>> step: whisk in the dairy, then simmer
Whisk @heavy cream{1/2%cup}(120 mL), @whole milk{2%cup}(480 mL) into @&(~1)butterscotch{} off the heat, a little at a time, then bring it back to a simmer.
Whisk @egg yolks{4%large}(75 g), @cornstarch{3%Tbs}(24 g) smooth.
Temper @&(~1)yolks{} with @&(~2)hot butterscotch cream{}.
>> step: cook to a boil, 1 min
Cook @&(~1)custard{} over medium, whisking hard, until it boils and thickens, ~{1%min}.
>> step: stir in, strain, chill 3 hr
Stir @vanilla extract{2%tsp}(10 mL), @Scotch whisky{1%Tbs}(15 mL; optional) into @&(~1)pudding{}, strain into cups, and chill for ~{3%hr}.