I was flipping through Baked to find a new recipe to make. Butterscotch tarts caught my attention but I didn’t really feel like making dough for the tarts, caramel, and pudding from scratch. The authors had a note for just this contingency. They suggested making just the pudding. Caramel and pudding sounded much more do-able without the tart.
I carefully measured and laid-out all the ingredients. I knew that caramel can burn pretty quickly so I didn’t want to be looking for ingredients in the middle of the sugar boiling.
6 egg yolks are waiting for heated ingredients.
I started the caramel by heating 3/4 cup granulated sugar and 1/4 cup water.
I also started 1/2 cup brown sugar, 1/3 cup sifted corn starch, 1 tbsp vanilla extract (the recipe called for a vanilla bean but I didn’t have any), and 3 cups milk boiling.
The sugar carmelized. I let it cool off heat and I added 1/4 cup cream. I poured the caramel into a heatproof bowl to wait. After the, the milk mixture came to a boil I added the caramel to it while whisking.
I slowly tempered the yolks with heated mixture. The tempered egg yolks went back into the sauce pan. The pudding cooked for another couple minutes. I took it off heat and added 1 tbsp butter and 2 tbsp whiskey.
The pudding chilled at room temperature for a while and then in the fridge for an hr.
I could definitely taste the whiskey in the pudding. It was very good. I don’t think I let my caramel get as dark as I was supposed to; my pudding is much lighter than theirs and the caramel flavor is not as strong as it could be.