Brown butterscotch cups

Brown butterscotch cups

By
From
Salted Caramel Dreams
Serves
6 greedy people or 8 not so
Photographer
River Thompson

I first discovered American-style pudding while making Brooklyn Blackout Cake and am now hooked on the stuff. I’m going to put it out there that I love pudding skin and according to my Instagram quite a few of you do, too – but if you don’t, simply directly cover the pudding with cling film before chilling. This is a rich and creamy dessert; I like to serve it with tangy crème fraîche, Goat’s Curd Butterscotch Sauce, a sprinkle of banana powder, a few crushed biscuits and extra sea salt to offset the richness. Is it time for pudding yet?

Ingredients

Quantity Ingredient
60g salted butter
120g soft dark brown sugar
60g soft light brown sugar
250ml full-fat milk
550ml double cream
seeds from 1 vanilla pod
1 teaspoon sea salt
20g cornflour
5 large free-range egg yolks

Method

  1. In a large pan over a medium heat, brown the butter (see below). Add the sugars, swiftly followed by the milk and cream, then whisk to combine and to dissolve the sugars in the liquid. Add the vanilla seeds and sea salt and bring the liquid just to a simmer, whisking constantly to prevent scorching. Once simmering, remove from the heat and set to one side.
  2. In a large bowl, whisk together the cornflour and egg yolks to form a paste. Slowly pour the hot base liquid onto the mixture, whisking well as you add.
  3. Return the combined mixture to the pan and cook over a low-medium heat, whisking constantly and vigorously to avoid any lumps. Cook for about 4–6 minutes to the consistency of a thick custard.
  4. Divide among chosen individual ramekins or glasses. Leave to cool to room temperature before chilling in the fridge until ready to serve. This will take at least 3 hours. The cups will keep for up to 3 days when kept in the fridge.

Brown butter

  • To brown the butter, follow the instructions in the Brown butter recipe in the Cornerstones chapter.
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