Butterscotch Pudding with Salted Caramel - Dallas News | myFOXdfw.com

Butterscotch Pudding with Salted Caramel

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STEPHAN PYLES BUTTERSCOTCH PUDDING WITH SALTED CARAMEL
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For the butterscotch pudding:

9    sheets        gelatin
9    cups        heavy cream
20    ounces        butterscotch candies, crushed
8            egg yolks
1            vanilla bean, split and scraped

For the salted caramel:

1/3     cup        granulated sugar
1     cup        light brown sugar
¼     cup         pure maple syrup
¼     cup         dark corn syrup
1     cup        heavy cream
1    teaspoon    sea salt
To prepare the pudding, un-wrap the butterscotch candies. Place candies in a Ziploc bag and crush them with either the bottom of a pot or a rolling pin until they resemble small pebbles.  This will facilitate the melting process.
Place crushed butterscotch candies into a pot with 9 cups heavy cream and vanilla bean.  Slowly bring to a boil over a low flame, insuring that the candies are completely melted.
Soak the sheets of gelatin in cold water until they become soft. Remove softened sheets from water and squeeze out the excess water.  Place gelatin leaves in hot cream base and stir until the leaves have dissolved.
In a mixing bowl, beat the egg yolks for one minute, then gradually add the cream mixture. Stir to thoroughly combine then strain the mix through a mesh strainer. Let the mixture cool slightly. Meanwhile, prepare the caramel.
To prepare the caramel, mix all the ingredients, except the salt, in a heavy-bottomed saucepan. Cook over high heat until the mixture reaches 200° F. on a candy thermometer.  Let cool for 20 minutes and skim the surface if necessary.
When caramel has cooled, pour about 2 tablespoons into the desired containers. Sprinkle a little of the salt on top, then refrigerate for 20 minutes.
Remove the containers with caramel from the refrigerator and pour the pudding ¾ of the way up the side. Refrigerate overnight and serve with a little whipped cream and a cookie.

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