It’s hard to beat my childhood memories of butterscotch pudding from a box, but this heavenly formula does the trick: brown sugar, plenty of eggs and butter and a decadent candy topping. Grab two spoons and a friend!
1 cup peanut brittle, broken in to small pieces*
|1||cup||packed brown sugar|
|1 ½||cups||heavy cream|
|2 ½||cups||whole milk|
|5||tablespoons||butter, cut into chunks|
|~||optional||whipped cream for decoration|
*Substitute Almond Roca or your favorite crunchy toffee candy.
**Use rum or Scotch whiskey if you prefer.
Set up a mesh strainer over heat-resistant bowl close at hand.
- Whisk the eggs and cornstarch together in a spacious heat-tolerant bowl, mixing until smooth. Set aside.
- Combine the cream and milk. Set aside.
- Combine the salt, water and brown sugar in a deep, heavy-bottomed pan. Turn the heat to medium-high and bring to a lively simmer. Cook until the sugar turns a rich brown-red color—approximately 10 minutes.
- Remove the sugar from the heat and slowly whisk in the cream mixture, stirring well to combine.
Note: Use care pouring the cream into the sugar as it steams and bubbles heartily. If the mixture seizes up into clumps, don’t worry; place the pan back on the stove over medium heat and cook until the sugar melts into the cream. Remove from the stove and proceed with the recipe.
- Whisk ½ cup of the hot caramel mixture into the egg mixture, whisking vigorously to prevent curdling. Add the remaining caramel mixture and whisk to blend.
- Pour the mixture into a fresh saucepan and turn the heat to medium.
- Cook, whisking constantly until the custard thickens enough to hold the tracks of the whisk. (It should look much like mayonnaise.)
- Remove from heat and add the butter and bourbon. Mix well
- Pass the butterscotch pudding through a mesh strainer to remove any bits that may have curdled.
- Cool to room temperature
- Cover with plastic wrap and refrigerate 3 to 4 hours or overnight.
- For best flavor, remove the butterscotch pudding from the refrigerator 20–45 minutes before serving.
- Spoon into pretty bowls and top with a dollop of whipped cream and generous sprinkling of crushed peanut brittle.