Kieron's Kitchen: Butterscotch Pudding

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Bring heavy cream to a simmer in a heavy bottom pan and infuse with 1 tablespoon of vanilla extract.

Melt unsalted butter in another heavy bottom pan.

Add dark brown sugar to the melted butter and heat until it reaches 285 degrees Fahrenheit, stirring gently for about 15 minutes until it becomes a dark chestnut brown caramel.

Once the caramel is ready, add the infused heavy cream to the caramel and bring it to a light simmer before removing from heat.

Prepare 4 egg yolks in a separate container.

In the same container, add whole milk, cornstarch, and salt, then whisk together until well combined.

Temper the egg yolks by adding a little of the caramel mixture to them, then whisk and return the mixture to the pot with the caramel.

Continuously whisk the mixture over medium heat until it thickens enough to coat the back of a metal spoon, about 5-7 minutes.

Remove from heat and continue whisking over ice to cool it down.

Transfer the pudding into small ramekin dishes and chill in the refrigerator for 1 to 2 hours before serving.

Once chilled, sprinkle a little sea salt on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens