This easy butterscotch pudding dessert is rich and creamy.
Makes: 10 servings
Time: 70 Minutes
FOR THE PUDDING:
24 ounces whole milk
9 ounces heavy cream
3 large eggs
6 large egg yolks
6 ounces granulated sugar
12 ounces butterscotch chips
FOR THE NUTMEG CASHEWS: makes 1 1/2 cups
12 ounces cashews pieces can use walnuts, if desired
1/2 egg white
1 tablespoon ground nutmeg
1/4 cup granulated sugar
3/4 teaspoon black pepper
3/4 teaspoon kosher salt
FOR THE PUDDING:
Preheat oven to 300F degrees.
1. Heat the milk and cream in a large pot over medium low heat until small bubbles start to form around sides of pan. Remove from the heat and slowly whisk in the butterscotch chips until all chips are fully melted.
2. In a large bowl, whisk together the eggs, egg yolks, and sugar until well blended. Add a small amount of the hot milk/cream to the egg/sugar mixture while continuously whisking. Continue to slowly add the remainder of the hot milk/cream to the egg/sugar mixture while whisking and until fully incorporated. Strain mixture through a sieve and pour into 4 ounce ramekins or baking dishes.
3. Place ramekins in a large baking dish and put in oven. Carefully pour hot water in pan until comes halfway up the sides of ramekins, being careful not to get any water in the custard.
4. Bake for 45-60 minutes. Keep checking to see if the custard has set so it doesn’t overcook. Custard is cooked when it has a slight jiggle and no visible liquid. Remove from oven and water bath and place on wire racks to cool.
5. Once pudding has cooled, cover with plastic wrap and store in refrigerator. Serve with whipped cream on top and nutmeg cashews.
FOR THE NUTMEG CASHEWS:
1. Mix together the 1/2 egg white, sugar, and spices in a medium bowl. Add the cashews (or walnuts) and stir well, completely coating the nuts. They should be slightly wet but not soaking in the egg mixture or they will not cook properly.
2. Place on parchment lined baking sheet and bake at 300 for 10-15 minutes, stirring after every 5 minutes, being careful not to burn the nuts. Enjoy!
Source: Tasty ever after