Salt and Pepper Butterscotch Pudding
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By Nancy McKenzie
Salt and Pepper Butterscotch Pudding
6 steps
Prep:20minCook:1h
This recipe gives an old standby a big flavor lift. Salt accentuates the buttery caramel flavor of the butterscotch, black pepper adds savory depth and complexity, and ground ginger offers notes of warm spice. For individual desserts, portion the just-cooked pudding into jelly jars or small bowls, then refrigerate.
Updated at: Thu, 17 Aug 2023 03:52:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories419.2 kcal (21%)
Total Fat19.6 g (28%)
Carbs56.2 g (22%)
Sugars48.2 g (54%)
Protein6.2 g (12%)
Sodium312.5 mg (16%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6 tablespoonssalted butter
cut into 6 pieces
1 ¼ cupsdark brown sugar
packed
4egg yolks
large
⅓ cupcornstarch
3 cupswhole milk
1 ½ teaspoonsground ginger
½ teaspoonkosher salt
½ teaspoonground black pepper
plus more to serve
Optional Garnish
Instructions
Step 1
In a large saucepan over medium-high, cook the butter and sugar, stirring, until vigorously bubbling, then continue to cook for 1 minute.
Step 2
Off heat, add ½ cup water and stir until the caramel dissolves.
Step 3
In a medium bowl, whisk the yolks, cornstarch, milk, ginger, salt and pepper, then whisk it into the caramel in the pan.
Step 4
Bring to a simmer over medium, whisking constantly, and cook until thickened, 1 to 2 minutes.
Step 5
Transfer to a bowl, press kitchen parchment directly against the surface and refrigerate until cold.
Step 6
Serve sprinkled with additional pepper.
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