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 with Chocolate Ganache|
- 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)
- Place the brown sugar, water, and salt in a heavy saucepan and cook over medium heat.
- Cook until the caramel is very dark, bubbling and thick, about 7-10 minutes.
- Carefully add the 1 cup of the half and half to the caramel.
- The mixture will seize up at first, but keep whisking and it will smooth out.
- Allow the mixture to slowly heat up to just under the boiling point.
- In a large bowl, whisk together the remaining 1-cup half and half, egg, egg yolks, and cornstarch.
- Pour the mixture, in a steady stream, into the caramel, while whisking constantly.
- Slowly cook the custard, whisking, and alternating with a wooden spoon, scraping the bottom of the pan, as the custard thickens.
- Once the custard is thick, remove the pan from the heat and add the butter and rum.
- 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.
- Serve with whipped cream or top with chocolate ganache.
- To top with the ganache, pour the hot chocolate mixture on top of set custard and chill before serving.
- Garnish with organic blackberries.