Professor Butter Beard’s Butterscotch Pudding
Four portions
1 ¼ cups whole milk
1 cup heavy cream
1 cup dark brown sugar
¼ tsp fine sea salt
¼ tsp chili powder
Liaison:
¾ cup whole milk, cold
3 Tbsp cornstarch
4 egg yolks
Finishing:
3 Tbsp unsalted butter, room temperature
1 tsp vanilla paste
1) In a heavy medium saucepan, whisk together the 1 ¼ cups whole milk, 1 cup each of heavy cream and dark brown sugar, sea salt and chili powder. Slowly bring to a simmer over medium-low heat, whisking often.
2) In a medium glass bowl, whisk together the liaison – the cold milk, cornstarch and egg yolks.
3) When the milk/sugar mix reaches a simmer, temper (very slowly add) ¼ of the mixture into the liaison, whisking constantly. Add this mixture back into the original saucepan and whisk constantly over medium-low heat until thickened. Strain the pudding into a glass bowl and whisk in the butter and vanilla paste.
4) Portion the pudding into four serving containers. Lightly press plastic wrap squares onto the puddings in order to prevent a “skin” and then chill the puddings for at least two hours before serving.
