Maria Puck's Butterscotch Pudding (Cornstarch Version)

Recipe Ingredients

Maria Puck's Butterscotch Pudding (Cornstarch Version)

Maria Puck's Butterscotch Pudding (Cornstarch Version)

Adjust
6 tablespoons unsalted butter
1 cup loosely packed golden brown sugar
14 cup loosely packed dark brown sugar
1 vanilla bean(s), split lengthwise in half, seeds scraped out and reserved
1 cup plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
Pinch fleur de sel, or fine sea salt
14 generous cup cornstarch
6 large egg yolk(s)
34 cup chilled heavy cream
1 cup granulated sugar, optional
12 cup water, optional
about 34 cup heavy cream, optional
fleur de sel, optional

Step-By-Step Instruction

Step 1 - Caramelizing the sugar mixture: In a heavy medium saucepan, combine the butter, both sugars, and the vanilla seeds. Cook, stirring often, over high heat until bubbling and dark brown, 3 to 5 minutes.

Step 2 - Adding cream & milk: Stir together the 1 cup plus 2 tablespoons cream and the milk. Whisk them into the hot sugar mixture and add the fleur de sel. Bring back to a boil, whisking until smooth. Remove the pan from the heat.

Step 3 - Adding the cornstarch: Sift the cornstarch into a large heatproof bowl. Gradually pour and whisk the hot cream-sugar mixture into the cornstarch. Return the mixture to the same saucepan and bring to a boil, whisking constantly, about 1 minute. Remove the pan from the heat.

Step 4 - Completing the custard: In another bowl, whisk the yolks until smooth. Briskly whisk in a little hot butterscotch mixture to temper the eggs. Return and whisk the egg mixture to the remaining butterscotch in the saucepan and, whisking constantly, bring almost to a boil, about 1 minute.

Step 5 - Straining the custard: Pour the custard through a sieve set over a large bowl, pressing it through with a rubber spatula. Ladle the custard into 4 wine glasses or glass serving bowls. Let cool completely at room temperature. Cover with plastic wrap and refrigerate until very cold, up to overnight.

Step 6 - Whipping cream for serving: Put the 34 cup chilled cream in a large bowl. Whisk by hand or with electric beaters until the cream forms soft peaks. If not using immediately, cover and refrigerate for up to 6 hours.

Step 7 - Caramelizing sugar for decorations & sauce: If you like, make caramelized sugar decorations and caramel sauce. Fill a container with cold water and set aside. Stir together 12 cup water and the sugar in a heavy small skillet. Cook over high heat without stirring until the sugar bubbles and browns, watching carefully, about 7 minutes.

Step 8 - Cooling the caramelized sugar: Gently lower the bottom of the skillet into the cold water to stop the sugar from cooking further and to thicken it, taking care not to let any water into the syrup.

Step 9 - Making caramelized sugar threads: Dip a fork into the caramelized sugar and carefully wave it back and forth over the handles of 2 saucepans, positioned over a baking sheet lined with a silicon baking mat or piece of parchment paper, forming wispy threads. Make enough to decorate the 4 servings generously.

Step 10 - Making the caramel sauce: Bring the caramelized sugar remaining in the skillet back to a boil over high heat. Whisk in enough of the heavy cream to form a thick caramel sauce. Cool by lowering the bottom of the pan again into the cold water. Season with a little fleur de sel.

Step 11 - Serving the pudding: Remove the plastic wrap from the chilled puddings. Spoon a generous dollop of whipped cream on top of each pudding. If you like, drizzle with the salted caramel sauce and garnish with wisps of caramelized sugar. Serve immediately.

Cook Like a Pro with Wolfgang Puck

Maria Puck's Butterscotch Pudding (Cornstarch Version)