Butterscotch Custard

This custard was absolutely delicious and the butterscotch flavor was not overly strong. It was delicious with the caramel and without the caramel. 

As I was throughly enjoying this custard, I started to wonder what the difference between pudding and custard was because they tasted the same to me. So I naturally did what anyone would do these days and I googled the answer. I was informed that pudding uses cornstarch to thicken and custard uses eggs to thicken. Plus custard is usually baked in a water bath. Well, this recipe is made very similar to the way I make homemade pudding. So not really sure how this custard is different from the homemade pudding I make, but they are equally delicious.

Butterscotch Custard

Ingredients:

Butterscotch Custard

• 3 tablespoons unsalted butter
• 1 cup brown sugar
• 1/4 cup cornstarch
• 1 cup heavy cream
• 2 cups whole milk
• 3 egg yolks
• 2 teaspoons vanilla extract

Caramel

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream

Directions:

Butterscotch Custard

1. In a medium saucepan, over medium heat, melt the butter. Add in the brown sugar and stir until completely melted and combined with the butter. 
2. Stir in the cornstarch and stir until completely combined. Add in the heavy cream and whole milk. Bring the mixture to a slow rolling boil, stirring constantly. Continue to cook and stir until the mixture thickens and coats the back of a spoon.
3. While the milk mixture is cooking, place the egg yolks in a small bowl. Once the milk mixture has thickened, spoon a small amount of it into the egg yolks while whisking. Continue to whisk and add another small amount of milk mixture. Whisk until completely combined. Pour the egg mixture back into the pot. Bring the mixture back to a boil and boil for 1 minute. 
4. Remove the pot from the heat and stir in the vanilla extract.
5. Pour the mixture into another bowl or individual containers. Cover the custard with plastic wrap making sure the plastic wrap touch the top of the custard to prevent a crust from forming. Refrigerate until completely cooled.

Caramel

1. In a small saucepan, over medium heat, melt the butter and sugar, stirring constantly. Keep stirring and cooking until the mixture turns an amber color. Watch it carefully because it can burn very quickly.
2. Stir in the heavy cream and boil for 1 minute while stirring constantly.
3. Allow the mixture cool and thicken up.
4. When ready to eat, spoon some of the caramel sauce over the cooled custard.

Enjoy!!!

*Adapted from The Culinary Chase.