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 CaramelIngredients:
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
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!