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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a medium bowl with ice water. | 2. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath. | 3. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved; let cool slightly. | 4. Put the egg yolks in a medium bowl. | 5. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. | 6. Remove from the heat. | 7. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. | 8. Whisk until smooth. | 9. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly. | 10. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. | 11. Do not let it boil. | 12. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture. | 13. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. | 14. Serve the pudding with whipped cream and caramel sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	3 1/2	cups		1428.0	11.508	11.927999999999999	151.536
scotch	2	teaspoons		1.1725	0.2323	0.0782	0.0167
dark brown sugar	1 1/2	1/2		-	-	-	-
water	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg yolk	5			273.7	3.0515	13.481	22.559
vanilla bean	1/2		scraped	-	-	-	-
butterscotch chip	1	cup		-	-	-	-
cream			whipped	-	-	-	-
caramel sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.