Butterscotch Pudding

I've gots me a new favorite recipe: Butterscotch Pudding from The SoNo Baking Company Cookbook that I got for Valentine's Day from my aunt and uncle (thanks again!!). It's truly heaven. The texture is so smooth and the flavor a perfect balance of vanilla bean, dark brown sugar and half-and-half. It melts in your mouth and makes you forget you had to make two batches to get it right. I screwed up the first one by letting it boil too long. It curdled and I had to toss it into the organic waste. I was totally annoyed, needless to say. But I was determined so I went to the supermarket to buy another round of eggs and half-and-half and tried again. And it was oh so worth it!

Serves 6

4 large egg yolks, at room temperature

1/4 c cornstarch

31/4 c half-and-half

1/4 tsp coarse salt

1c firmly packed dark brown sugar

1 vanilla bean, split lengthwise and scraped, or 1 tbsp pure vanilla extract

1/2 c (1 stick, 110 g) unsalted butter, cut into tablespoons

1. In a medium heatproof bowl, whisk together the egg yolks, cornstarch, 1/4 c of the half-and-half, and the salt; set aside.

2. In a saucepan, combine the remaining 3 c half-and-half, 1/4 c of the dark brown sugar, and the vanilla bean and seeds, if using. Bring to a simmer.

3. Meanwhile, in a second saucepan, combine the remaining 3/4 c brown sugar and the butter. Cook over medium-low heat, stirring often, until the butter melts and the mixture is smooth and bubbly and smells a little nutty, about 2 minutes. Pour into the saucepan with the hot half-and-half and whisk until smooth.

4. Whisking constantly, pour the hot mixture into the egg mixture, gradually at first to temper it and then more quickly. Place a strainer over the saucepan and strain the custard mixture back into the saucepan. Bring to a boil over medium heat, whisking constantly. Boil for 10 seconds, whisking. (Make sure the custard boils for 10 seconds in the center of the pan, not just around the sides). The mixture should thicken to a pudding-like consistency. Discard the vanilla bean, if using. 

5. Fit a standing mixer with the paddle attachment and pour the pudding mixture into the bowl (I used a hand mixer). Beat on medium speed for 2 to 3 minutes to cool slightly. Add the vanilly extract, if using. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 to 4 hours. 

Top with whipped cream!