Butterscotch Pudding With Bourbon-Brown Sugar Meringue Recipe

Name: Butterscotch Pudding With Bourbon-Brown Sugar Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 3/4 cup firmly packed light brown sugar; 2 to 3 tablespoons molasses; 2 1/4 cups milk, divided; 1 cup heavy whipping cream; 1/2 vanilla bean; 3 egg yolks; 3 tablespoons cornstarch; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup firmly packed light brown sugar; 1 tablespoon bourbon; 2 tablespoons water; 3 egg whites; 1/4 teaspoon cream of tartar

Servings: persons

1/4 cup butter
3/4 cup firmly packed light brown sugar
2 to 3 tablespoons molasses
2 1/4 cups milk, divided
1 cup heavy whipping cream
1/2 vanilla bean
3 egg yolks
3 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup firmly packed light brown sugar
1 tablespoon bourbon
2 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar

1
Combine butter, 3/4 cup brown sugar, and molasses in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until sugar dissolves.
2
Combine 1 3/4 cups milk and whipping cream in a separate saucepan. Split vanilla bean lengthwise. Scrape seeds from vanilla bean into saucepan; stir in bean pod. Bring just to a simmer over medium heat. Remove and discard vanilla bean pod. Slowly whisk milk mixture into sugar mixture.
3
Whisk together egg yolks, remaining 1/2 cup milk, cornstarch, vanilla, and salt in a small bowl. Gradually stir about one-fourth of hot mixture into yolk mixture; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Remove from heat; pour into a 1-quart baking dish. Place plastic wrap directly on surface of pudding; chill at least 8 hours.
4
Combine 1/2 cup brown sugar, bourbon, and water in a small saucepan. Cook over medium-low heat 7 minutes or until a candy thermometer reaches 235u00b0.
5
Meanwhile, beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Gradually drizzle in hot brown sugar syrup, beating at high speed 2 minutes or until thick and glossy. Mound meringue over chilled pudding, forming peaks with the back of a spoon. Broil 8 inches from heat 2 minutes or until meringue is browned.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup butter, 3/4 cup firmly packed light brown sugar, 2 to 3 tablespoons molasses, 2 1/4 cups milk, divided, and more.

Yes, Butterscotch Pudding With Bourbon-Brown Sugar Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pudding With Bourbon-Brown Sugar Meringue

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