Butterscotch Pudding with Chocolate Ganache

by | Feb 14, 2018

Butterscotch is for many a nostalgic flavor harkening back to our childhoods and small boxes of packaged puddings our parents would make. It’s a flavor that has had a recent comeback, and for good reason – it’s delicious!

Super rich and creamy, this is not the butterscotch pudding of days past, but a more modern take on the dish. I’ve added a hit of rum, topped it off with a layer of chocolate ganache and some organic blackberries.

Butterscotch Pudding with Chocolate Ganache

Butterscotch pudding in pot sq (1 of 1)
Butterscotch pudding overhead sq 1000 (1 of 1)
Chocolate ganache

Butterscotch Pudding with Chocolate Ganache
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups half-and-half, divided
  • 2 tablespoons unsalted butter
  • ½ cup light brown sugar (you can use dark brown sugar for a more intense flavor)
  • ¼ cup water
  • 1 egg, plus 2 egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon dark rum
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • Chocolate ganache (click link above for recipe)
Instructions
  1. Place the brown sugar, water, and salt in a heavy saucepan and cook over medium heat.
  2. Cook until the caramel is very dark, bubbling and thick, about 7-10 minutes.
  3. Carefully add the 1 cup of the half and half to the caramel.
  4. The mixture will seize up at first, but keep whisking and it will smooth out.
  5. Allow the mixture to slowly heat up to just under the boiling point.
  6. In a large bowl, whisk together the remaining 1-cup half and half, egg, egg yolks, and cornstarch.
  7. Pour the mixture, in a steady stream, into the caramel, while whisking constantly.
  8. Slowly cook the custard, whisking, and alternating with a wooden spoon, scraping the bottom of the pan, as the custard thickens.
  9. Once the custard is thick, remove the pan from the heat and add the butter and rum.
  10. Strain the custard through a fine strainer if you notice lumps that might have formed, and portion the custard into 4 ramekins or small jars and cover and chill for at least 3-4 hours.
  11. Serve with whipped cream or top with chocolate ganache.
  12. To top with the ganache, pour the hot chocolate mixture on top of set custard and chill before serving.
  13. Garnish with organic blackberries.

Enjoy!