Saturday, June 16, 2012

Take A Bite Of: Butterscotch Pudding with Sea Salt Caramel

Because you truly can't eat just popsicles and ice cream during the long, hot summer ahead, you will need something light and delicious that is easy to make and OH SO incredible.

I had dinner with friends last week in NYC and we went to a fabulous little restaurant called JoJo. It is part of Jean Georges Vongerichten's culinary suite. We had this dessert that was pure bliss: handcrafted butterscotch pudding with a layer of caramel and topped with lightly sweetened whipped cream.

So yes, I had to come home and recreate it.

Super easy and since I have loved butterscotch pudding since I was a kid, why not introduce MiniMac to it too. And once you learn how easy homemade pudding is, you will say bye-bye to boxed brands forever.  I modified my version a bit by using Almond Milk.  From my kitchen to yours, enjoy every bite.


Butterscotch Pudding with Sea Salt Caramel

Ingredients:
4 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2 cups milk ( I used Almond but you could use whole or 2%)
2 large eggs
1 teaspoon vanilla extract

Directions
1. In a medium sized pan, melt the butter. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
2. In a small bowl, whisk together cornstarch and 1/4 cup  of the milk until smooth. Make sure there are no clumps, even small, of the cornstarch.  Whisk in eggs, one at a time.
3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then add the cornstarch mixture.
4. Return pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking constantly until the pudding thickens.
5. Remove from heat and add vanilla. If the pudding separates a bit or looks curdles, continue whisking until smooth.
6. Pour into 4-6 serving glasses or custard cups and chill thoroughly for several hours before serving. Or, dig that spoon in and taste warm, flavorful butterscotch pudding (I have to be honest, I could not wait.)

Make the Sea Salt Caramel: I use the sea salt caramel from my Sea Salt Caramel Brownie recipe. Cool completely and add a layer over the pudding. Top with sweetened whipped cream. Enjoy!

2 comments:

Lori Peterson Photography said...

This sounds awesome..now I am hungry!

Eva Gallant said...

Your recipes always make me drool!