Salted Butterscotch Pudding with Chocolate Covered Pretzel Crumbs

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I bought some butterscotch pudding cups a few weeks ago because someone recommended them. Low and calories and super tasty I think were her exact words.
Well, they certainly were low calorie. Super tasty? That’s a stretch. But after I ate some, I got it in my head that I had to have the real thing, but I realized that was only going to happen if I made it myself. You can probably see where this is going.
The pudding is easy enough, and delicious on its own, but that’s not how I typically do things. I added some homemade whipped cream, crushed chocolate covered pretzels and a pinch of coarse, crunchy sea salt. It’s the perfect sweet and salty combo.
Some notes about this recipe: Use whole milk for sure, and don’t skip the tablespoon of liquor unless necessary — I used bourbon, but scotch or even dark rum would be good here. You also want to get everything ready and don’t try to take this too fast.
Salted Butterscotch Pudding with Chocolate Covered Pretzel Crumbs
 
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Sweet and salty butterscotch pudding gets an upgrade with crushed chocolate covered pretzels and crunchy sea salt.
Ingredients
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • ¾ cup brown sugar
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon whisky or scotch
  • 8 small chocolate covered pretzels, crushed
  • Coarse sea salt
  • Whipped cream
Instructions
  1. Whisk the milk and cream together. Set aside.
  2. Whisk egg yolks and cornstarch in a medium bowl and set aside.
  3. Put the brown sugar, 2 tablespoons water, and kosher salt in a heavy saucepan. Turn to medium heat and let cook for about 5 minutes. Do not stir. It should bubble and turn dark brown.
  4. Very slowly, add the milk mixture. Whisk continuously on medium heat until it boils. Turn off heat.
  5. Ladle out about a quarter cup of the mixture and very slowly drizzle it into the egg mixture, whisking the entire time. Add another quarter cup of the milk to the egg mixture and continuously whisk.
  6. Very slowly drizzle the egg mixture back into the pot. Turn to low heat and cook until it thickens and bubbles. Whisk for about a minute and turn off the heat.
  7. Stir in the butter, vanilla, and whisky.
  8. Let cool for about 10 minutes. Grab 4 4-ounce serving dishes and divide the pudding between them.
  9. Cover with plastic wrap, making sure to press the plastic down onto the surface.
  10. Chill overnight.
  11. Top with pretzel pieces, whipped cream and coarse salt to serve.

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