| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup heavy cream
- 4 ounces bittersweet chocolate chips
- 1/2 cup dark brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup whole milk
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 585 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 208 mg |
| Sodium | 303 mg |
| Serving Size | 1 of 4 servings |
| Calories | 585 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 208 mg |
| Sodium | 303 mg |
Reviews
Followed recipe exactly. Pudding set up like rubber! Disappointed! Maybe too much cornstarch.
While easy, or also didn’t taste very butterscotch-y. The ganache hardened after refrigerating. The amount of cornstarch seemed excessive. Mine seized up and I had to thin it with 1/2 cup of milk.
I agree that the pudding in recipe as written is a little bland. The subsequent times (and there have been many) I have made this, I make the pudding like my mother used to. Basically the same ingredients but I up the butter to 4 tablespoons and reduce the salt by half to 1/4 teaspoon. I melt the butter and brown sugar together in a saucepan over medium heat until foamy and all of the sugar has dissolved. Add the cream and stir to combine. Mix the milk and cornstarch together to form a uniform slurry and add to the butter/sugar/cream mixture. Bring to a simmer. Whisk the egg yolks, temper with the hot butter/sugar/cream/milk mixture. Bring to a boil and let boil for 1 minute. Add the salt and vanilla and stir to combine. It is a great combination with the chocolate ganache.
Love this!! So easy and quick!
Yummy! Butterscotch pudding had a very subtle flavor so I stirred in 1/4 cup of Butterscotch Schnapps along with the vanilla and butter. Will definitely make this again.
Great combination of nutty butterscotch and creamy chocolate
Followed the recipe exactly. The pudding was tasteless, but beautiful to look at.