Butterscotch Pudding
This Butterscotch Pudding is so smooth, creamy and delicious with a touch of bourbon, a perfect dessert to serve at your next dinner party!
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 pink 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
Footnote: A vanilla bean roughly equals 3 tsp. of pure vanilla extract so if you decide to use the extract in this recipe instead, use 1 1/2 tsp. of it.
- 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
- 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