Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.
This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.
Yield: Serves 8
For the Butterscotch Pudding:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (99 g) packed light brown sugar
- 1 tsp fine sea salt
- 4 large egg yolks
- 1/4 cup (28 g) cornstarch
- 8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
- 1 T pure vanilla extract
- 1 T blackstrap rum or bourbon, optional (I omitted it)
For the Streusel Crumble: (Makes 1 cup)
- 48 g (1/3 cup) all-purpose flour
- 33 g (2 1/2 T) granulated sugar
- 33 g (2 1/2 T packed) light brown sugar
- 25 g (1/4 cup) old-fashioned rolled oats
- 1/8 tsp fine sea salt
- 1/8 tsp ground cinnamon
- 3 T (43 g) unsalted butter, room temperature, cut into 3 pieces
- 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces
To Make the Butterscotch Pudding:
- In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
- Increase the heat to medium-high and beat until very thick, about 5 minutes.
- Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
- Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
- With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
- Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
- Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
- Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
- Strain through a fine mesh strainer into a medium bowl.
- Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
- Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.
To Make the Streusel Crumble:
- Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
- In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
- Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
- Place the streusel on the prepared baking sheet in an even layer; press into the pan.
- Bake for 10 to 12 minutes, until golden brown. Cool completely.
- To serve, crumble into chunky pieces.
- Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
- Pass additional streusel at the table, if desired.
Crazy good! This is a great book. The extra streusel is delicious on ice cream too. 😉
Thank you Josette and noted