Name: Butterscotch Pudding with Hazelnut Caramel Sauce recipe by Aish Das-Padihari at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: For Butterscotch Pudding 1/2 cup dark brown sugar; 2 tbsp cold water; 3 large egg yolks; 3 TBSP cornstarch; 1/2 tsp Salt; 2 1/2 cups milk; 1 tsp vanilla extract; 2 TSP hazelnut liqueur (Totally Optional); 6 TBSP cold unsalted butter; For Hazelnut Caramel Sauce - 1 packed cup brown sugar; 1/2 cup full cream; 4 tablespoons butter; 2 TBSP Hazelnut essence (You don't have to use hazelnut essence. This is optional. You can just go for a regular caramel); 1 tablespoon vanilla extract

ABOUT Butterscotch Pudding with Hazelnut Caramel Sauce RECIPE

If you are thinking, the scotch in the word butterscotch means the scotch or whiskey, then you are wrong. No one exactly knows the origins of "butterscotch." Some believe the “scotch” was mistakenly used in place of, “scorch," – caramel or burnt sugar. Others believe the “scotch” refers to the possible butterscotch birthplace: Scotland. However, when they say BUTTER in Butterscotch, they do mean BUTTER. This recipe does call for a lot of butter. The rich, buttery, caramelized-sugar flavor of the pudding is delectable and a treat to your senses. Yes!! It's that good - the creamiest, silkiest pudding ever - The BUTTERSCOTCH pudding with Hazelnut Caramel

Ingredients Serving: 6

For Butterscotch Pudding 1/2 cup dark brown sugar
2 tbsp cold water
3 large egg yolks
3 TBSP cornstarch
1/2 tsp Salt
2 1/2 cups milk
1 tsp vanilla extract
2 TSP hazelnut liqueur (Totally Optional)
6 TBSP cold unsalted butter
For Hazelnut Caramel Sauce - 1 packed cup brown sugar
1/2 cup full cream
4 tablespoons butter
2 TBSP Hazelnut essence (You don't have to use hazelnut essence. This is optional. You can just go for a regular caramel)
1 tablespoon vanilla extract

Instructions

For Hazelnut Caramel Sauce - Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and hazelnut essence and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
For Butterscotch Pudding Whisk together cornstarch and egg yolks, salt until smooth. Slowly add 1/2 cup of the whole milk and mix well and keep aside.
Heat remaining milk until hot but not boiling. Set aside.
Spread sugar evenly over the bottom of a medium sauce pan. Sprinkle sugar with water and heat the pan in medium heat. Make sure not to burn the sugar.
Slowly pour in the warm milk, stirring vigorously to dissolve the caramelized sugar.
Take the pan off the heat and stir cornstarch mixture slowly. Whisk consistently.
Cook this mixture again over medium heat for about 5/6 minutes, until mixture thickens
Remove the pan from heat, stir in the vanilla extract and liquor Allow the pudding to cool in the bowl at room temperature.
Add the mixture in a blender with butter chunks and continue to blend the pudding for about a minute until the butter the incorporated with the pudding mixture.
Spoon the pudding ramekins and refrigerate for an hour or so.
Assembly: Spoon 2 tablespoons slightly cooled salted caramel sauce over pudding and top with lightly whipped cream.
Insert a vanilla butter cookie for that added touch

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