Butterscotch Pudding
Ever since I was a child, I always preferred caramel or butterscotch over chocolate. WHAT? Yep, that’s right! Hey don’t get me wrong, I enjoy chocolate very much but I get weak when there’s butterscotch or caramel around. I can go through a whole bag of butterscotch candy in no time and when I make my Salted Caramel Sauce , I find all kinds of excuses to scoop some from the jar.
The difference between butterscotch and caramel is not too far apart. Butterscotch is made with brown sugar while caramel is made with granulated sugar plus butter and milk or cream for both. Although pretty similar, their tastes are distinctly different.
I have many recipes that use both butterscotch and caramel but today there’s only one… Butterscotch Pudding! OMG! The taste of this dessert is insane… It’s so simple to make and yet incredibly flavorful! Using just a handful of ingredients, this is a recipe that everyone will enjoy.
There’s a key ingredient that elevates this dessert that you just CANNOT substitute and it’s vanilla bean! I don’t care if you have to order them on line or fly to Madagascar (okay maybe that’s a little too extreme) but there’s nothing out there that’s better to replace it. You can always use vanilla paste but it’s not the same and definitely the pure vanilla extract can be substituted… it’s okay. It is pricier but it will make your pudding “sublime”. Also let’s not forget about the butterscotch chips… do yourself a favor and buy a very good quality brand; I use Guittard®.
Back to the vanilla beans. Don’t throw them away… no, no, no! After they’re dried, you can reuse them for this incredible condiment… Vanilla Sugar – How to Make It. This flavorful sugar is great for baking or even add some to your tea or coffee.
When you have a dinner party at home and are not too sure what to serve for dessert, this is a tasty one to make. Just keep in mind that the butterscotch pudding needs to sit about 4 hours in the refrigerator to set up. Other than that, it takes only 10 minutes or less to make… c’mon how much easier could something so delicious be?
Bon Appétit!
Here are several incredible dessert recipes for you to enjoy…
– Tiramisu
– Matcha Cheesecake
– Silk & Satin Chocolate Pie
– Poached Pears with Caramel Sauce
– Chocolate Éclairs
– Cream Cheese Carrot Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Butterscotch Pudding
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Ingredients
- 2 tbsp. milk
- 1 tbsp. gelatin
- 4 cups 35% heavy cream
- 3 tbsp. brown sugar, such as demerara
- 1 tbsp. granulated sugar
- 1/2 tsp. ground Himalayan sea salt
- 1/2 large vanilla bean, seeds scrapped Footnote
- 12 ounces butterscotch chips, such as Guittard
- 2 tbsp. bourbon
Directions
- In a small bowl, combine milk, gelatin, and 1 tbsp. hot water; stir and let sit to soften the gelatin, about 5 minutes.
- In a large saucepan, combine heavy cream, brown sugar, granulated sugar, sea salt, vanilla bean and seeds. Stir and bring to a simmer; cook for 1 minute.
- Remove from the heat and scoop out the vanilla bean (*see footnote). Add gelatin mixture to the saucepan and stir until dissolved; let it sit for 5 minutes.
- Meanwhile, in the jar of a blender, add butterscotch and bourbon; let it sit for 5 minutes.
- Pour in the hot heavy cream mixture over the butterscotch chips. Place a dish towel on the lid and carefully process until well blended and smooth.
- Divide the butterscotch mixture evenly into 8 dessert dishes and place them on a baking sheet lined with a silicone mat.
- Transfer to the refrigerator to chill for at least 4 hours.
Notes
- Don't throw out the vanilla beans because after they're dried, you can use them for this condiment... Vanilla Sugar – How to Make It
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