Butterscotch Pudding

Tried this. Not good. Used all dark sugar, halved recipe. chalky sort of texture, like the cornstarch was not cooked out properly

Ingredients:

• 6oz butter

• 3.5oz granulated sugar

• 3.5oz dark brown sugar

• 2oz water

• 2 tablespoons light corn syrup

• 1 teaspoon lemon juice

• 1 teaspoon salt

• 1 cup heavy whipping cream

• 2 ¼ cups whole milk

• 4 large egg yolks

• ¼ cup cornstarch

• 2 teaspoons vanilla extract

• 1 teaspoon dark rum

Preparation:

1. In a large saucepan, bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice and salt to a boil over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, 5 minutes (caramel will register about 240 degrees). (See note for a tip.)

2. Immediately reduce heat to medium-low and gently simmer (caramel should maintain a steady stream of lazy bubbles – if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes longer (caramel will register about 300 degrees and should have slight burnt smell).

3. Remove pan from heat; carefully pour ¼ cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds. Return pan to medium heat and gradually whisk in remaining ¾ cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.

4. Meanwhile, microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. Gradually whisk in hot milk until smooth; set aside (do not refrigerate).

5. Return saucepan to medium-high heat and bring mixture to a full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of pan, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually — see note). Whisk thoroughly 10 to 15 seconds (mixture will thicken after a few seconds). Whisk in vanilla and rum.

6. Coat a piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving. Serve the pudding with lightly sweetened whipped cream.

7. Notes: When taking the temperature of the caramel in the first step, tilt the pan and move the thermometer back and forth to equalize hot and cool spots.

8. Work quickly when pouring the caramel mixture over the egg mixture in step 4 to ensure proper thickening.

Stella Parks

Makes five 1/2-cup servings

http://www.seriouseats.com/recipes/2017/01/stovetop-butterscotch-pudding-recipe.html

INGREDIENTS

• • 2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s (1/3 cup; 55g)

  • 3 1/2 ounces quick-toasted sugar (1/2 cup; 100g) (see note above)

  • 1 ounce malted milk powder, such as Carnation (1/4 cup; 25g)

  • 1/2 ounce cornstarch (4 teaspoons; 15g)

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 5 large egg yolks (about 1/3 cup; 3 ounces; 85g yolk)

  • 12 ounces milk, any percentage will do (1 1/2 cups; 340g)

  • 1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml)

DIRECTIONS

• 1. Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top.

  2. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt.

  3. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk.

  4. Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes.

  5. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer.

  6. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through.

  7. Add vanilla extract and stir until no longer billowing with steam.

  8. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.