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.
I cannot resist trying a new Speculoos recipe. I am mildly obsessed with these crispy spice cookies! 😉 I love the spiced sugar sprinkle on this delicious version. They may be my new favorite!
This recipe was adapted from 177milkstreet.com, contributed by Erika Bruce. I modified the method and used a combination of molasses and light corn syrup instead of dark corn syrup. Next year I need to make a double batch!
Yield: about 60 2-inch square cookies
3/4 tsp ground cinnamon
3/4 tsp ground coriander
3/4 tsp ground allspice
2 T granulated sugar
320 g (2 2/3 cups) cake flour, plus more for dusting
1 1/2 tsp baking soda
1/8 tsp freshly ground cloves
12 T (1 1/2 sticks) salted butter, cool room temperature
218 g (1 cup) packed light brown sugar
1/4 tsp table salt
1 1/2 T light corn syrup
1/2 T molasses
Heat the oven to 350°F with a rack in the middle position. Line 4 baking sheets with kitchen parchment.
In a small bowl, stir together the cinnamon, coriander and allspice. Measure 1 teaspoon of the mixture into another small bowl, then whisk the white sugar into it and set aside.
In a medium bowl, whisk together the cake flour, baking soda, cloves and the remaining spice mixture.
In a stand mixer with the paddle attachment, beat the butter, brown sugar and salt on low until combined, about 30 seconds. Increase to medium-high and beat until fluffy and pale, about 5 minutes.
With the mixer running, gradually add the corn syrup, molasses, and 2 tablespoons water.
Using a silicone spatula, scrape the sides of the bowl, then mix for another 30 seconds.
Reduce to low, add the flour mixture and mix until the ingredients just begin to form an evenly moistened dough, about 15 seconds.
Dust the counter liberally with flour and scrape the dough onto it. Gently knead the dough, giving it 2 or 3 turns, until smooth; it should feel moist and supple but should not be sticky.
Divide the dough in half; wrap 1 piece in plastic and set aside. With your hands, pat the second piece into a rough 8-by-6-inch rectangle.
Using a well-floured rolling pin, or between layers of plastic wrap, roll the dough rectangle to an even 1/8-inch thickness. Wrap well and place in the freezer until firm, about 15 minutes. (I place the dough on a plastic cutting board to keep it flat.)
With a 2-inch rectangular or round cookie cutter (ideally with a fluted edge), cut out cookies as close together as possible. Use an offset spatula to carefully transfer the cutouts to one of the prepared pieces of parchment paper, spacing them about 1/2-inch apart. (I used a square cookie cutter.)
Gently pat the dough scraps together, then re-roll and cut out additional cookies; transfer the cutouts to parchment paper.
If desired, use a slightly smaller cutter of the same shape to imprint a decorative border (do not cut all the way through the dough) and use a toothpick to poke a few holes in the centers. (I put 4 holes in the center of each square.)
Sprinkle the cookies evenly with half of the spiced sugar, then freeze or refrigerate uncovered for 15 minutes. (I place the parchment paper on a plastic cutting board to put it in the freezer.)
Repeat the process with the remaining dough.
Place the first sheet of cookies in the oven. Bake until the cookies are firm and beginning to brown, 14 minutes, on convection, or up to 18 minutes in a standard oven, rotating once halfway through.
Cool on the baking sheet for 10 minutes, then use a wide metal spatula to transfer them to a wire rack.
Repeat with the remaining cookies. Cool completely before serving.