The Country Cat's Butterscotch Pudding Recipe
Recipe adapted from Jackie Sappington
The Country Cat's Butterscotch Pudding
The Country Cat's Butterscotch Pudding, adapted from Jackie Sappington
Prep Time
0
minutes
Cook Time
55
minutes
Servings
6
servings
Total time: 55 minutes
Ingredients
- 9 large egg yolks
- 2 cups half-and-half, divided
- 2 cups packed brown sugar
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- ⅓ cup Scotch
- Whipped cream and cookies, for serving
Directions
- In a medium bowl, combine the yolks and 1 cup of the half-and-half; set aside.
- In a large saucepan, warm the remaining cup of half-and-half, the brown sugar and the heavy cream over medium- low heat until the sugar has dissolved. (Do not let the mixture come to a boil, as it will curdle.) Remove the mixture from heat.
- Whisk a few spoonfuls of the warm cream into the yolk mixture to temper, then stir the tempered yolks into the cream mixture. Strain the liquid through a fine-mesh sieve into a medium bowl. Stir in the vanilla and Scotch, then cover the bowl with plastic wrap and chill in the refrigerator overnight.
- Remove the bowl of pudding mixture from the fridge. Preheat the oven to 350°.
- Divide the liquid among six 6-ounce ramekins and place them in a hot-water bath in a deep baking dish. Cover the dish with foil and poke several holes in the foil to let steam escape.
- Bake the puddings for 45 minutes, then check them for doneness by removing the foil and jiggling them; they should be completely set. If they haven't set completely, replace the foil and bake for 15 minutes longer (and in subsequent 15-minute intervals) until they have set.
- Remove the pan from the oven and remove the foil. Let the puddings cool in the water bath. Place them in the refrigerator to chill before serving with a whipped cream and cookies.