Caramel Butterscotch Pudding
Combining the flavors of caramel and butterscotch is an incredible treat. Each spoonful is creamy and dreamy!
Servings: 8
Equipment
- 8, 4-ounce ramekins
Ingredients
- 1 cup white granulated sugar
- ¼ cup water
- ⅓ cup heavy cream
- ½ cup packed dark brown sugar
- ⅓ cup cornstarch
- 1 teaspoon kosher salt
- 3 cups whole milk
- 4 extra large egg yolks
- 6 tablespoons (3-ounces) unsalted butter, cut into ½-inch pieces
- 1 teaspoon pure vanilla extract
- 1 teaspoon Scotch whiskey
Instructions
- In a medium saucepan over medium heat, combine the granulated sugar and water; stir gently until sugar has dissolved, about 2 minutes. Increase heat to high and boil, without stirring, until mixture turns amber brown, about 5 minutes. Remove the pan from heat and carefully add the cream (mixture will bubble up). Stir until smooth.
- In a separate saucepan, combine brown sugar, cornstarch, and salt. Whisk in milk. Set saucepan over medium heat and stir until thick and bubbling, about 5 minutes. Remove from heat. Add caramel mixture and whisk until smooth.
- In a small bowl, whisk egg yolks. Slowly whisk in ½ cup of the warm pudding mixture to temper the yolks. Whisk warm yolk mixture into remaining pudding mixture. Bring entire mixture to a simmer over medium heat until thick and cooked through. Remove from the heat and whisk in the butter, vanilla, and Scotch whisky.
- Pour into 8 (½-cup or 4-ounce) dishes or ramekins and chill for at least 4 hours. Serve with a dollop of sweetened whipped cream. Enjoy!
Nutrition
Calories: 289kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 119mg | Sodium: 337mg | Potassium: 176mg | Fiber: 0.05g | Sugar: 43g | Vitamin A: 424IU | Vitamin C: 0.1mg | Calcium: 143mg | Iron: 0.4mg
