← Nouns Cooking · Dessert Parlour

Ingredients

• 50 g Butter
• 150 g dark brown or light muscovado sugar
• 300 ml double cream
• 500 ml whole milk, divided
• 3 tbsp Cornflour (cornstarch)
• 3 egg yolks
• ½ tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp whisky or brandy (optional)

Method

1. Melt the butter in a heavy pan over medium heat, add the sugar and cook, stirring, for 3–4 min until it bubbles and smells of toffee.
2. Slowly pour in the cream (it will spit and seize), then stir until smooth. Add 400 ml of the milk and bring to a gentle simmer.
3. In a bowl, whisk the cornflour with the remaining 100 ml cold milk until smooth, then whisk in the egg yolks and salt.
4. Pour a ladle of the hot butterscotch milk into the yolks, whisking, then pour it all back into the pan.
5. Cook over medium-low heat, whisking constantly, for 4–5 min, until it thickens and a few slow bubbles break the surface. Let it bubble for 1 minute more so the cornflour cooks out.
6. Take off the heat and stir in the vanilla and whisky. Pour into glasses, press cling film onto the surface to stop a skin forming, and chill for at least 2 hours.

Tips

• If you see any lumps, push the hot pudding through a sieve before pouring it into the glasses.
• Serve with a spoon of whipped cream and a pinch of flaky salt.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Good Food