Creamy Butterscotch Pudding with Toffee Recipe

Name: Creamy Butterscotch Pudding with Toffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 cup plus 2 tablespoons packed light brown sugar; 2 cups heavy cream, 1 1/4 cups warmed; 3 tablespoons cornstarch; 1/4 teaspoon kosher salt; 2 cups whole milk; 3 large egg yolks; 2 teaspoons pure vanilla extract; 1/2 tablespoon bourbon; 1/2 tablespoon apple-cider vinegar; 1/2 cup crunchy toffee pieces, such as broken Heath or Skor bars

Servings: persons

6 tablespoons unsalted butter
1 cup plus 2 tablespoons packed light brown sugar
2 cups heavy cream, 1 1/4 cups warmed
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cups whole milk
3 large egg yolks
2 teaspoons pure vanilla extract
1/2 tablespoon bourbon
1/2 tablespoon apple-cider vinegar
1/2 cup crunchy toffee pieces, such as broken Heath or Skor bars

1
In a large, heavy saucepan, melt the butter.
2
Add the brown sugar and cook over low heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes.
3
Stir in the warmed cream.
4
In a small bowl, combine the cornstarch with the salt.
5
Add 1/2 cup of the milk and whisk until smooth.
6
Add the cornstarch mixture to the saucepan along with the remaining 1 1/2 cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4 minutes.
7
Off the heat, whisk in the egg yolks, 1 1/2 teaspoons of the vanilla and the bourbon.
8
Return the pudding to the heat and bring to a boil, stirring constantly.
9
Off the heat, whisk in the vinegar.
10
Strain the pudding through a fine sieve set over a bowl.
11
Pour the pudding into six 6- to 8-ounce parfait glasses or dessert bowls.
12
Press a piece of plastic wrap directly on the surface of each pudding and refrigerate until chilled, at least 3 hours, or overnight.
13
In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining 1/2 teaspoon of vanilla until soft peaks form.
14
Garnish the puddings with the whipped cream and toffee pieces and serve.

1002

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 11 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 cup plus 2 tablespoons packed light brown sugar, 2 cups heavy cream, 1 1/4 cups warmed, 3 tablespoons cornstarch, and more.

Yes, Creamy Butterscotch Pudding with Toffee 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.

Creamy Butterscotch Pudding with Toffee

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