Butterscotch pudding is a creamy and sweet dessert with a rich history dating back to Anglo-Saxon culinary tradition. The term "butterscotch" comes from a combination of "butter" and "scotch," a word that could refer to the technique of cutting or chopping, or even to its origin in Scotland or England. This delicious pudding has become popular in various Latin American countries, although under varying names such as "brown sugar pudding" or simply "caramel pudding." In Mexico, for example, it can be found in some regions as an artisanal dessert, while in other countries it is often associated with similar preparations using caramel or dulce de leche. Its smooth texture and characteristic flavor make it a classic that many enjoy on special occasions.
In international cuisine, butterscotch is also used in sauces, ice creams, and other desserts, but in this recipe we will focus on the traditional preparation of the pudding, ideal for those who want a sweet and comforting experience without complications.
How to Make Butterscotch Pudding at the Ritz
Ingredients: Milk, Dark brown sugar, Cornstarch, Egg yolks, Butter, Vanilla, Whipped cream.
Heat 2 cups of milk with sugar in a medium saucepan until it boils.
Meanwhile, in a large bowl, whisk together the remaining 1/4 cup of milk with cornstarch, then the egg yolks.
Gradually whisk about 1/2 cup of the hot milk into the egg mixture.
Gradually whisk the egg mixture back into the saucepan.
Whisk continuously until the mixture comes to a full boil, making sure to reach the corners of the saucepan.
Reduce the heat and continue to cook at a simmer for 1 minute while stirring.
Remove from heat, then add the butter, followed by the vanilla.
Pour into a serving bowl or individual dessert cups.
Cover and refrigerate until cold.
Serve with a dollop of whipped cream if desired.
