I loved the Miso Butterscotch Sauce I whipped up recently, and immediately thought about going one step further and making a pudding with the miso butterscotch as the base. I found this recipe for pudding that started out basically the same way as the miso butterscotch sauce did, so it was easy to work in. I’ll reproduce the pudding recipe without miso here, but if you want to make the miso version, in step one, refer to the sauce recipe, do what I did to make the sauce, and continue with the rest of the pudding steps as noted. This pudding was so heavenly. And dangerous. I want to eat it every day.
4 tablespoons (60g) butter, salted or unsalted
1 cup (180g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
- Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
- In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
- Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
- Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
- Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
- Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
–Pudding recipe courtesy David Lebovitz.