7 in the kitchen: Steubens' butterscotch pudding

A recipe from chef Brandon Biederman

 

Butterscotch Pudding

     
               

5

OZ

Butter

         

3.5

OZ

Butterscotch chips

       

1

#

Sugar, brown

       

1.5

t

Salt, kosher

       

2.5

C

Cream, heavy

       

5

C

Milk

         

5

T

Scotch

         

2.5

t

Vanilla

         

1.5

t

Butter flavor

       

5

Each

Eggs

         

2.75

Oz

Corn starch

       
               

- In a large saucepan, melt butter over low heat.

     

- DO NOT LET THE BUTTER SIZZLE.

       

- Add brown sugar and salt, stir into butter.

     

- Turn heat up to medium and cook sugar until it

     

begins to bubble, stirring to avoid scorching.

     

- When sugar begins to bubble add chips and stir for 30

   

seconds.

             

- Whisk the eggs and corn starch until even.

     

- Add cream in small additions, stirring between each.

   

- Once cream is incorporated, add milk, scotch, vanilla,

   

and butter flavoring all at once and stir well.

     

- Stir well and set aside.

         

- Whisk 1 C of warm butterscotch cream into starchy

     

eggs until evenly combined. Return this to the sauce pan

   

of butterscotch cream, whisking to combine.

     

- Over medium heat, whisk butterscotch cream constantly.

   

- When mixture begins to bubble reduce heat to low,

     

and set timer for 4 minutes, continue to stir the whole

   

time.

             

- Remove from heat, place in an ice bath and cover directly

   

on the surface to prevent skin.

         
               

 

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