Troy doesn't have a huge sweet tooth, and there aren't a ton of desserts that he really enjoys. He loves chocolate chip cookies and ice cream.
And butterscotch.
I found this recipe in Cook's Illustrated a few years ago. It takes some time, but is so worth it. The process is pretty different from other puddings I've made, but it really does work!
Best Butterscotch Pudding
12 tablespoons butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
3/4 teaspoon salt
1 cup heavy cream
2 1/4 cups whole milk
4 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum
Bring butter, sugars, water, corn syrup, lemon juice, and salt to a boil in a large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, for 5 minutes (or until a candy thermometer registers around 240 degrees). Reduce heat to medium low and gently simmer, stirring frequently, until the caramel is the color of dark peanut butter, about 12-16 minutes longer and the candy thermometer registers 300 degrees.
Remove the pan from the heat and pour 1/4 cup cream into the caramel. Allow the bubbling to subside and whisk vigorously until the mixture is smooth, making sure to get into the corners of the pan. Place pan over medium heat and slowly whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups of milk until the mixture is smooth, making sure to scrape edges and corners to get all the bits of caramel.
Meanwhile, microwave remaining 1/4 cup milk until simmering, about 30-45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. slowly whisk in hot milk until smooth and set aside (don't refrigerate).
Return saucepan to medium high heat and bring mixture to a full rolling boil, whisking frequently. Once the mixture is boiling rapidly, immediately pour into the bowl with the yolk mixture in one smooth motion (don't pour in gradually). Whisk thoroughly for 10-15 seconds; the pudding will thicken after a few seconds. Whisk in vanilla and rum. If making pie, pour into a baked and cooled pie shell. Cover with plastic wrap directly on the pudding. Refrigerate at least 3 hours.
