A smooth, thick stovetop pudding of butter, dark muscovado sugar, cream and milk, chilled in glasses. Serves 4.
3piece
3tbsp
1pinch
for the yolks; for the butterscotch450ml
40g
100g
150ml
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1pinch | — | — | |
| 4 | | 450ml | for the yolks; for the butterscotch | — | |
| 5 | | 40g | — | — | |
| 6 | | 100g | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 1tsp | — | — |
Put the egg yolks in the mixing bowl.
Egg yolks · 3 piece
Add the cornflour.
Cornflour · 3 tbspAdd a pinch of salt.
Salt · 1 pinchPour in 100 ml of the milk and whisk until smooth.
Whole milk · 100 ml
Put the butter in the medium saucepan.
Unsalted butter · 40 g
Add the sugar.
Dark muscovado sugar · 100 gMelt over a medium heat, stirring, then let it bubble for 2 minutes until it smells of toffee.
Take the pan off the heat and pour in the cream, whisking; it will spit, so stand back.
Double cream · 150 mlAdd the rest of the milk and warm it until steaming, whisking now and then.
Whole milk · 350 mlPour the hot butterscotch milk onto the yolks a little at a time, whisking all the time.
Pour it all back into the pan and cook over a medium heat, whisking constantly, until it thickens and bubbles, then cook for 1 minute more.
Take the pan off the heat and whisk in the vanilla.
Vanilla extract · 1 tspPour into 4 glasses.
Press cling film onto the surface of each so a skin can't form.
Chill for at least 3 hours, until set.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 piece | | Put the egg yolks in the mixing bowl.⏱ 15sResultEgg yolks |
| 2 | 3 tbsp | | Add the cornflour.⏱ 10sResultYolks and cornflour |
| 3 | 1 pinch | | Add a pinch of salt.⏱ 5sResultYolks with salt |
| 4 | 100 ml | | Pour in 100 ml of the milk and whisk until smooth.⏱ 40sResultYolk mixture |
| 5 | 40 g | | Put the butter in the medium saucepan.⏱ 10sResultWeighed butter |
| 6 | 100 g | | Add the sugar.⏱ 10sResultButter and sugar |
| 7 | — | | Melt over a medium heat, stirring, then let it bubble for 2 minutes until it smells of toffee.⏱ 3 minResultBubbling butterscotch |
| 8 | 150 ml | | Take the pan off the heat and pour in the cream, whisking; it will spit, so stand back.⏱ 40sResultButterscotch sauce |
| 9 | 350 ml | | Add the rest of the milk and warm it until steaming, whisking now and then.⏱ 3 minResultHot butterscotch milk |
| 10 | Hot butterscotch milkstep 9 | | Pour the hot butterscotch milk onto the yolks a little at a time, whisking all the time.⏱ 1 minResultButterscotch custard |
| 11 | Butterscotch custardstep 10 | | Pour it all back into the pan and cook over a medium heat, whisking constantly, until it thickens and bubbles, then cook for 1 minute more.⏱ 5 minResultThick butterscotch pudding |
| 12 | 1 tsp | | Take the pan off the heat and whisk in the vanilla.⏱ 15sResultVanilla butterscotch pudding |
| 13 | Vanilla butterscotch puddingstep 12 | | Pour into 4 glasses.⏱ 40sResultButterscotch pudding for glasses |
| 14 | — | | Press cling film onto the surface of each so a skin can't form.⏱ 40sResultCovered puddings |
| 15 | — | Chill for at least 3 hours, until set.⏱ 3 hrResultChilled puddings | |
| Total Time | 3 hr 19 min | ||
| Nutrient | Per serving |
|---|---|
| 472kcal | |
| 7g | |
| 29g | |
| 17g | |
| 37g | |
| 30g | |
| 116mg |
A smooth, thick stovetop pudding of butter, dark muscovado sugar, cream and milk, chilled in glasses. Serves 4.
What you’ll doYou will cook butter and dark muscovado sugar into a butterscotch, add cream and milk, thicken it with egg yolks and cornflour, then chill it in glasses.