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Salt and Pepper Butterscotch Pudding

Salt and Pepper Butterscotch Pudding

  • Makes
    6 servings
  • Cook Time
    20 minutes
  • Active time plus cooling
    Plus chilling
  • Rating

This recipe gives an old standby a big flavor lift. Salt accentuates the buttery caramel flavor of the butterscotch, black pepper adds savory depth and complexity, and ground ginger offers notes of warm spice. For individual desserts, portion the just-cooked pudding into jelly jars or small bowls, then refrigerate.

Ingredients
  • 6

    tablespoons salted butter, cut into 6 pieces

  • 1¼

    cups packed dark brown sugar

  • 4

    large egg yolks

  • ⅓

    cup cornstarch

  • 3

    3 cups whole milk

  • 1½

    teaspoons ground ginger

  • ½

    teaspoon kosher salt

  • ½

    teaspoon ground black pepper, plus more to serve

  • Optional garnish: Lightly sweetened whipped cream OR chopped crystalized ginger

In a large saucepan over medium-high, cook the butter and sugar, stirring, until vigorously bubbling, then continue to cook for 1 minute. Off heat, add ½ cup water and stir until the caramel dissolves.

In a medium bowl, whisk the yolks, cornstarch, milk, ginger, salt and pepper, then whisk it into the caramel in the pan. Bring to a simmer over medium, whisking constantly, and cook until thickened, 1 to 2 minutes.

Transfer to a bowl, press kitchen parchment directly against the surface and refrigerate until cold. Serve sprinkled with additional pepper.

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