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Cover - Showstopper Butterscotch Puddings

Showstopper Butterscotch Puddings

30 mins
507 cals per serving
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Donal's Notes

The butterscotch puddings at LA’s Gjelina restaurant, are said to be

the most talked about menu item and for good reason. Sweet little

pots of joy in the form of a rich butterscotch with a slick of caramel

sauce on top, cut with crème fraîche and a sprinkle of sea salt – it’s

a dessert I regularly dream of. They’re also ideal for entertaining as

they can be made at least a day ahead.

Ingredients

butter
butter
dark brown sugar
dark brown sugar
double cream
double cream
cornflour
cornflour
sea salt
sea salt
milk
milk
eggs
eggs
vanilla extract
vanilla extract
half-fat crème fraîche
half-fat crème fraîche
golden syrup
golden syrup

Equipment

Medium saucepan
Medium saucepan
Silicone spatula
Silicone spatula
Mixing bowl
Mixing bowl
Whisk
Whisk
Sieve
Sieve
4 deep ramekins
4 deep ramekins
Small saucepan
Small saucepan

Method

1

Melt the butter in a medium heavy-based saucepan. Add the

brown sugar and cook for 2–3 minutes, stirring occasionally, until

the sugar has dissolved. Add the cream and bring to a simmer,

stirring until you have a nice thick butterscotch sauce

2

Meanwhile, put the cornflour into a bowl with the salt and

loosen with a couple of tablespoons of the milk until smooth,

then whisk into the rest of the milk in a large bowl. Whisk in

the egg yolks with the vanilla extract and then gradually add

the hot butterscotch sauce, whisking constantly.

3

Wipe out the butterscotch pan, then strain the mixture back

into it through a fine-mesh sieve. Cook over a medium heat for

5–6 minutes, stirring regularly, until the butterscotch custard

starts to thicken. Remove from the heat and pour into 2 or

4 pretty glasses or ramekins. Chill for at least 1 hour or up to

3 days.

4

To make the caramel sauce, put the butter, sugar and golden

syrup into a pan and bring to a gentle boil, then simmer until

the sugar has dissolved. Add the cream, vanilla and salt and

whisk together; simmer for 3 minutes until the sauce is thick

and sticky. You can use the sauce right away or transfer to a jar

and refrigerate when cool to use as needed. The sauce will keep

for up to 7 days in the fridge.

5

To serve, drizzle the puddings with caramel sauce, top with

a dollop of crème fraîche and add a final drizzle of sauce.

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