Butterscotch Rum Pudding Recipe – Gluten Free! Image 1
Desserts, Food

Butterscotch Rum Pudding Recipe – Gluten Free!

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Pudding is such a comfort food.  It reminds me of being a child in my Poppy’s kitchen watching him stir away and smelling the delicious aromas coming from the stovetop.  Butterscotch pudding has become quite popular in restaurants these days and I can say, I have made my share as a pastry chef.

This recipe for Butterscotch Rum Pudding is a favorite and simple to make.  I added rum for a rich Buttered Rum flavor that warms the heart.   You can eat it slightly warm with a dollop of whipped cream or chilled, both are great.

 

 

Ingredients

7 tablespoons of butter

1 cup dark brown sugar

1 cup heavy cream + 1/3 cup more for topping

1/4 cup cornstarch

1 teaspoon salt

1 cup half & half

1 cup 1% milk

4 egg yolks

3 tablespoons dark rum or rum extract

1 heaping tablespoon powdered sugar

 

To Prepare:

1.  In a pot over medium heat, add the butter and brown sugar.

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2.  Stir the mixture until it comes together and is slightly bubbly, about 4 minutes.

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3.  Add in the heavy cream and continue to stir until smooth. Remove the pot from the heat.

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4.  In a bowl, whisk the cornstarch and salt to remove any lumps.

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5.  Next, add the milk and half & half and whisk until combined. Pour the milk mixture into the warm brown sugar in the pot and whisk until combined.

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6.  Return the pot to medium heat and continue to stir until hot. Whisk the egg yolks together until combined.

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7.  Temper the eggs yolks with the hot brown sugar milk mixture by adding a few tablespoons of hot milk to the yolks while whisking. This is called tempering.

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8.  Pour the warmed yolks back into the pot and continue to whisk until thickened, about 7 minutes.

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9.  Pour the pudding through a fine mesh strainer to remove any bits of egg or cornstarch.

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10.  Add the rum to the pudding and stir until smooth.

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11.  Place the plastic wrap directly on the surface of the pudding to prevent a skim from forming.

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12.  Chill the pudding for 30 minutes, if serving warm or at least 3 hours if serving cold.  Place 1/3 cup heavy cream in a stand mixer and whip on high just until it starts to come together.  Then, add the powdered sugar and continue to whip to soft peaks.

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13.  Serve the pudding topped with whipped cream in your favorite vessel, I love a small jelly jar.  Enjoy!

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