I enjoy any dessert that has a salty and sweet flavor to it. Adding a little bit of caramel doesn’t hurt either. I’m actually not much of a pudding fan, but I wanted to attempt to make a butterscotch flavor after tasting it at a restaurant last week. I found a really great and easy recipe and altered it by adding a few extra ingredients to spruce it up! The texture was smooth and creamy! Once I added the caramel, whipped cream and a pinch of sea salt, I had myself one deliciously rich dessert! A little tip: You really only need a tiny bowl (like the mini latte bowls
from Anthro) per serving because it’s too rich for anything more than a small serving. I used that bowl because I thought it looked pretty, haha 🙂 Read below for the recipe!
Salted-Caramel Butterscotch Pudding
Caramel below and on top of the whipped cream!
Butterscotch Pudding recipe fromGourmet
1/2 cup dark brown sugar
2 tablespoon plus 2 teaspoon cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 heavy whipping cream
2 tablespoon unsalted butter
1 tablespoon Butterscotch Schnapps or liquor, like this one here.
1 teaspoon pure vanilla extract
Combine brown sugar, cornstarch and salt in a medium sized sauce pan and whisk together well. Then heat on low and whisk in the milk and heavy whipping cream. Bring to a boil for about 2 minutes (or until thick) while whisking frequently to keep lumps out. I whisked mine almost the whole time and it turned out really smooth. Remove from heat and whisk in the butter, vanilla and butterscotch schnapps until smooth. Pour the pudding into a large bowl, cover with a piece of buttered wax paper and let it cool in the fridge for about 2 hours. Scoop into small serving bowls, add caramel, whipped cream, more caramel and a pinch of sea salt!
Note: If the pudding develops a thicker layer on the top after it cools, you can remove that with a spoon as it will cause lumps if you stir it all together.