Butterscotch Puddings With Whipped Cream And Crushed English Toffee
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 large
Egg Yolk1 cup
Cornstarch1 tsp
Salt1 tbsp
Scotch1 tsp
Vanilla Extract3 tbsps
Powdered SugarDirections:
1
Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth
2
Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan
3
Bring just to boil, stirring until sugar dissolves
4
Gradually whisk hot half and half mixture into egg yolk mixture
5
Strain mixture back into same saucepan
6
Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes
7
Remove from heat; whisk in butter, Scotch, and vanilla
8
Divide pudding mixture among six 3/4-cup ramekins or custard cups
9
Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours
10
DO AHEAD: Can be made 1 day ahead
11
Keep refrigerated
12
Beat whipping cream and powdered sugar in medium bowl until soft peaks form
13
Spoon large dollops of whipped cream atop pudings
14
Sprinkle with crushed toffee and serve
15
Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth
16
Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan
17
Bring just to boil, stirring until sugar dissolves
18
Gradually whisk hot half and half mixture into egg yolk mixture
19
Strain mixture back into same saucepan
20
Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes
21
Remove from heat; whisk in butter, Scotch, and vanilla
22
Divide pudding mixture among six 3/4-cup ramekins or custard cups
23
Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours
24
DO AHEAD: Can be made 1 day ahead
25
Keep refrigerated
26
Beat whipping cream and powdered sugar in medium bowl until soft peaks form
27
Spoon large dollops of whipped cream atop pudings
28
Sprinkle with crushed toffee and serve
29
GOOD TO KNOW: Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained
30
W hisking the hot half and half into the egg yolks gradually—instead of all at once—keeps the mixture from curdling
31
And finally, straining the pudding mixture helps get the smoothest, silkiest result
32
Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained
33
W hisking the hot half and half into the egg yolks gradually—instead of all at once—keeps the mixture from curdling
34
And finally, straining the pudding mixture helps get the smoothest, silkiest result
35
*Vanilla paste, made with vanilla bean seeds, packs big flavor
36
It can be found at Trader Joe's markets, specialty foods stores, and surfasonline
37
Com
38
*Vanilla paste, made with vanilla bean seeds, packs big flavor
39
It can be found at Trader Joe's markets, specialty foods stores, and surfasonline
40
Com