Butterscotch Pudding with Streusel Crumble & Pecans

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

To Serve:

  • 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces

To Make the Butterscotch Pudding:

  1. 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.
  2. Increase the heat to medium-high and beat until very thick, about 5 minutes.
  3. Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
  4. 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.
  5. With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
  6. 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.
  7. Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
  8. Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
  9. Strain through a fine mesh strainer into a medium bowl.
  10. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
  11. 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:

  1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
  3. Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
  4. Place the streusel on the prepared baking sheet in an even layer; press into the pan.
  5. Bake for 10 to 12 minutes, until golden brown. Cool completely.
  6. To serve, crumble into chunky pieces.

To Serve:

  1. Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
  2. Pass additional streusel at the table, if desired.

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