Ah, pudding! Why have I never tried to make pudding from scratch before? It was so easy! This caramel-butterscotch pudding from Salty Sweets by Christie Matheson is super delicious and is nothing like your childhood boxed pudding mix. This creamy caramel and butterscotch flavored pudding is a truly decadent dessert worthy of company. Though slightly more complicated than regular pudding due to making your own caramel, this is still an easy dessert to make and well worth the extra step. Don’t be home alone with it. You have been warned!
Caramel-Butterscotch Pudding – Makes 6-8 servings
from Salty Sweets by Christie Matheson
1 C granulated sugar
1/4 cup water
1/3 cup heavy cream
1/2 cup packed dark brown sugar
1/3 cup cornstarch
1 tsp. fine sea salt
3 C whole milk
4 large egg yolks
6 Tbsp. butter, cut into pieces
2 tsp. vanilla
1. To make the caramel, combine the granulated sugar and water in a medium saucepan and stir over low heat until the sugar is dissolved. Turn the heat up to high and boil, without stirring, until the mixture turns a deep golden color, 8-10 minutes (Swirl the pan occasionally to promote even heating and brush the sides of the pan with a wet pastry brush to prevent crystals from forming).
2. Remove the pan from the heat and add the cream carefully because it will bubble up. Stir until smooth and set aside.
3. In a medium-large saucepan, combine the brown sugar, cornstarch and salt and whisk in the milk. Stir over medium-low heat until the mixture thickens and boils, about 7-9 minutes. Remove from the heat and whisk in the caramel.
4. Whisk the egg yolks gently in a large bowl. To temper them, very slowly whisk in about 1/2 cup of the warm pudding mixture. Be careful not to add too much to quickly or you’ll cook the eggs and cause them to lump.
5. Once the yolks are tempered, whisk the yolk mixture into the pudding mixture and return the pudding to the stovetop, bringing it to a simmer over medium heat.
6. Whisk in the butter and vanilla. Remove from the heat and divide the pudding into small ramekins or custard cups. Refrigerate uncovered for 30 minutes, then cover with plastic wrap. Press the plastic wrap right down onto the surface of the pudding (unless you like “pudding skin”, which most people don’t). Refrigerate for another 3 hour or overnight. Serve within 1 day. If desired, service with cream that has been whipped with a little brown sugar.