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Rich And Creamy Butterscotch Pudding Recipe
|Heavy cream||3 3⁄5 Cup (57.6 tbs) (3 1/2 Cups Plus 1 1/2 Tablespoons)|
|Dark brown sugar||1 1⁄2 Teaspoon|
|Egg yolks||5 Large|
|Vanilla bean||1⁄2 , split lengthwise and seeds scraped|
|Butterscotch chips||6 Ounce (1 Cup)|
|Whipped cream||4 Tablespoon|
|Caramel sauce||4 Tablespoon (Store-Bought, For Serving)|
Serving size: Complete recipe
Calories 4137 Calories from Fat 3179
% Daily Value*
Total Fat 361 g554.9%
Saturated Fat 220.1 g1100.4%
Trans Fat 0 g
Cholesterol 2196.6 mg
Sodium 2171.2 mg90.5%
Total Carbohydrates 206 g68.8%
Dietary Fiber 5 g20.1%
Sugars 51.3 g
Protein 36 g72.4%
Vitamin A 278.8% Vitamin C 9.7%
Calcium 80.7% Iron 18.5%
*Based on a 2000 Calorie diet
2. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
5. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.