Ingredients
Equipment
Method
Instructions:
- In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, dark brown sugar, water, light corn syrup, lemon juice, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for about 2-3 minutes until it thickens slightly and turns a deep amber color.
- In another bowl, whisk together the heavy cream and 1 cup of whole milk. Set this mixture aside.
- In a separate bowl, whisk together the egg yolks, remaining whole milk, and cornstarch until smooth.
- Once the butterscotch base has thickened, slowly whisk in the milk and cream mixture. Continue to cook over medium heat while whisking constantly until the mixture begins to thicken and bubble.
- Remove the saucepan from heat and gradually whisk in the yolk and cornstarch mixture. Return the pan to low heat and continue to cook, stirring constantly, until the pudding is thick enough to coat the back of a spoon.
- Once thickened, remove from heat and stir in the vanilla extract. Pour the pudding into serving dishes or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming. Allow to cool to room temperature, then refrigerate until set, ideally for at least 4 hours.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- For a unique twist, experiment with different sugars like coconut sugar.
- Gently reheat on the stove, adding a splash of milk if needed.