Ingredients: |
Ingredients: 4 large egg yolks
3 T. cornstarch
1/2 tsp. fine sea salt
3/4 C. dark brown sugar, packed
1 T. unsalted butter
2 C. whole milk
1 C. heavy cream
2 tsp. vanilla
Whipped cream, sour cream, or creme fraiche, for serving
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Directions: |
Directions:1) Put egg yolks, cornstarch, and salt into a large heatproof bowl, and whisk until mixture is smooth and there are no lumps.
2) In a medium pot over medium heat, combine brown sugar and butter, whisking, until brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
3) Immediately pour milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
4) Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. This tempering process heats the eggs slowly so they don't cook. Pour the egg-cream mixture back into the saucepan over medium heat.
5) Cook pudding, whisking constantly, especially around bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You'll strain the mixture later.) Reduce heat to medium-low and cook, stirring constantly, until mixture thickens enough to mound thickly on a spoon, 4-7 minutes. If at any point the pudding looks lumpy, whisk to help smooth it out.
6) Strain mixture through a fine sieve into a heatproof container or bowl, then stir in vanilla.
7) If you want to prevent a skin from forming, press plastic wrap directly onto the surface of the pudding.
8) Chill at least 2 hours, or up to 2 days.
9) To serve, top with whipped cream, sour cream, or creme fraich. |
This recipe for Old-Fashioned Butterscotch Pudding is from