Butterscotch Pudding

To make the butterscotch, melt the butter and brown sugar together in a saucepan over medium heat. Stir constantly to keep the butter from separating, and slowly cook it for about 3 minutes until it becomes bubbly, glossy, and slightly caramelized and thickened. Slow is key here, do not boil it.

Meanwhile, heat the cream in a separate pan until it just begins to simmer. Once the butterscotch reaches the desired texture, slowly and steadily pour in the hot cream while stirring. Cook for about 2-3 minutes, stirring constantly, do not boil.

Stir in the salt and vanilla, and let it rest while preparing the pudding base.

In a large bowl, whisk together the egg yolks with a hand whisk for 1–2 minutes until slightly fluffy. Whisk in the cornstarch until smooth.

Heat the milk in a saucepan over medium heat. Once the milk is hot, pour in the previously made butterscotch and mix until combined. Continue heating the two together until a gentle simmer, then remove from the heat. If you want to leave some butterscotch for later as decoration, make sure to reserve 2-3 tablespoons.

Slowly pour the warm milk-butterscotch mixture into the egg mixture while whisking continuously to temper the yolks. The mixture will start to thicken slightly.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened — about 1 minute after it starts to boil. If it becomes lumpy, keep whisking until smooth and glossy.

For an extra smooth texture, consider straining this butterscotch pudding.

Lastly, add the softened butter, mixing with a rubber spatula until fully incorporated and creamy.

Divide the butterscotch pudding into 6 bowls and cover the entire surface with plastic wrap to avoid skin forming on top.

Refrigerate until set, about 2-3 hours.

Store the butterscotch pudding covered in the refrigerator for up to 3 days. Before serving, top it with freshly whipped Chantilly cream, the leftover butterscotch sauce and shaved chocolate.