Butterscotch Pudding ~
~ Chowhound ~
Combine 3 cups heavy cream with 1 1/2 cups whole milk; set aside.
Whisk 1 large egg, 3 large egg yolks…
and 5 tablespoons cornstarch.
Combine 1 1/8 cups dark brown sugar, slightly packed; also 1 1/2 teaspoons kosher salt and 1/2 cup water in a heavy pot. Place over medium-high heat and let set until edges start to brown. Tilt pot as needed to even the browning of the sugar mixture until caramelized, nutty and deep-brown in color. This will take approximately 10 minutes.
Immediately mix in cream/milk combination. The mixture will steam and caramelizing will seize. Bring to a boil, then reduce heat to medium.
Whisk 1 cup at a time into the egg mixture until half is incorporated.
Remove from the heat and immediately mix the egg mixture– back– into the pot until custard is very thick, about 2 minutes.
Whisk in (5) tablespoons butter, 1 1/2 tablespoons dark rum.
Pass through a fine mesh strainer to rid of lumps. Divide into ramekins or keep whole in a bowl; cover it directly onto the pudding to prevent a film after it’s been chilled several hours.
Refrigerate for at least 3 hours.
For the sauce, in a heavy saucepan, combine 1/2 cup heavy cream and 1/4 teaspoon vanilla extract or 1-inch piece of a vanilla bean– scraped open with outer casing submerged. Heat until simmering.
Add 2 tablespoons butter, remove from heat and set aside.
In another heavy-bottomed saucepan, combine 2 tablespoons light corn syrup, 1/2 cup granulated sugar and enough water– 3-4 tablespoons– to make a wet, sandy mixture.
Cook over medium-high heat, swirling pan for even cooking, until mixture is medium-amber. Allow 10 minutes. Then remove from the heat and mix in cream mixture. Set aside and let cool. This can be refrigerated eventually, reheated right before serving dessert.
Whisk remaining 1/4 cup of heavy cream until it begins to thicken. Add 3/4 cup crème fraíche (You can substitute plain yogurt or sour cream for this. I used Greek yogurt and it worked nicely.) and whisk until thick and fluffy.
To serve, spoon warm caramel sauce over pudding; sprinkle with 1/8 teaspoon fleur de sel (May put sea salt in a food processor to make it fine in texture, since this is basically what it is…), and add a dollop of cream topping. This is very good, a luxury in taste though not too rich– but really not difficult and expensive to make when substituting for products that are just as fine to use in this recipe.
You will love this…
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