Best Butterscotch Pudding

Published January 1, 2013. From Cook's Illustrated.

Why this recipe works:

For butterscotch pudding with rich, bittersweet flavor, we made butterscotch sauce by cooking butter, brown and white sugar, corn syrup, lemon juice, and salt together into a dark caramel. We made the process more foolproof by first boiling the caramel to jump-start it and then reducing the… read more

For butterscotch pudding with rich, bittersweet flavor, we made butterscotch sauce by cooking butter, brown and white sugar, corn syrup, lemon juice, and salt together into a dark caramel. We made the process more foolproof by first boiling the caramel to jump-start it and then reducing the heat to a low simmer to provide a large window to take the temperature and stop the cooking at the right moment. To turn our butterscotch into pudding, we ditched the classical (yet time-consuming) tempering method in favor of a revolutionary technique that calls for pouring the boiling caramel sauce directly over the thickening agents (egg yolks and cornstarch thinned with a little milk). The result is the sophisticated bittersweet flavor of traditional butterscotch with less mess and fuss.

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Serves 8

When taking the temperature of the caramel in step 1, tilt the pan and move the thermometer back and forth to equalize hot and cool spots. Work quickly when pouring the caramel mixture over the egg mixture in step 4 to ensure proper thickening. Serve the pudding with lightly sweetened whipped cream.

Ingredients

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