Butterscotch Miso Pudding
A unique flavor experience, with both nostalgia and modern take on a classic, this Butterscotch Miso Pudding will delight the palate.
| Servings | Prep Time |
| 6-8guests | 5minute |
| Cook Time | Passive Time |
| 15minute | 4hour |
|
|
Ingredients
Butterscotch Caramel Ingredients:
- 4tablespoon butter, unsaltedpreferably organic and European style
- 1/2cup sugar, brown darkfirmly packed
-
1/4cup
sugar, coconut, Blondesuch as Coconut Sugar, Blonde
- 1/2teaspoon salt, Himalayan Pinkor kosher
Butterscotch Miso Pudding Ingredients:
- 2 1/2cup milk, wholepreferably organic, not homogenized from Straus Family Creamery
- 1cup half & half,or heavy cream for the ultimate pudding from Straus Family Creamery
- 1/4cup cornstarch
- 3each egg, yolks, largeat room temperature, preferably Omega 3 rich, cage free, organic
-
2tablespoon
Malted Milk Powder,such as Nestle Carnation Original Malted Milk
or powdered milk
- 1tablespoon miso, whitealso called Shiromiso miso
- 1each vanilla beansplit and seeds scraped out
- 1tablespoon syrup, maple,such as Bourbon Barrel Aged Maple Syrup
- 1tablespoon scotch,your favorite brand, or Bourbon | Whisk(e)y
- 1tablespoon additional fat,such as more unsalted butter, coconut oil or rendered bacon fat
or powdered milk
Instructions
Butterscotch Caramel Directions:
- In a medium-sized pot, with a thick core bottom, add the butter, dark brown sugar, coconut sugar, and salt. Depend on your personal tastes there are two techniques you can use to change the finished flavor of your Butterscotch Miso Pudding.
- Option 1: Light Butterscotch Caramel This option will create a lighter flavored butterscotch pudding flavor, sweeter and less bitterness, while still being full of nuances of vanilla, brown sugar, maple, and scotch.
- Place the pan over medium heat and let the butter melt, mixing with the sugars and salt, stirring frequently with a spatula. Make sure the sugar is fully dissolved, before the butter and sugar start boil together, making a caramel. At first, the mixture will look lumpy | clumpy. As the sugar melts, the ingredients will start to melt together. Once this happens, remove from the heat, and continue with the Butterscotch Miso Pudding directions. This option will take about 3 – 4 minutes in total.
- Option 2: Dark Butterscotch Caramel By cooking the caramel longer, as mentioned above, the sugars reach a higher temperature, creating more bitterness, replacing the sweetness of the sugar. This version will create a more bitter, slightly smoky version of the pudding. All the other flavors of vanilla, caramel, scotch, and maple will also come through in each bite.
- As with Option 1, place the pan over medium heat and let the butter melt, mixing with the sugars and salt, stirring frequently with a spatula, as the butter and sugar cook together to make a caramel. At first, the mixture will look lumpy | clumpy. As the sugar melts | dissolves, the ingredients will start to melt together. Continue to cook the caramel until it just starts to smoke. This will take about 5 – 6 minutes on medium heat. Remove the pan from the heat and continue with the Butterscotch Miso Pudding directions below.
Butterscotch Miso Pudding Directions:
- As the Butterscotch Caramel is cooking, prepare the pudding base, or have this step ready to go before you start the caramel directions.
- In a bowl, add the milk, half & half (if you want a richer version, use whipping | heavy cream or coconut milk | cream), cornstarch, egg yolks, malted milk powder, and miso. Using a whisk or a hand blender, mix together well, until the liquid has fully incorporated the cornstarch and yolks.
- When the Butterscotch Caramel is cooked to your liking, add the Butterscotch Miso Pudding Ingredients. Be careful, as the addition of a liquid to the caramel will cause steam and some splattering | spitting, depending on how dark you like your caramel. Using a spatula, stir the mixture together. The caramel might seize or become pebble-like. This is ok, as the cold liquid mixture will cause the caramel to do this. As the pudding mixture re-warms up, the caramel will melt into the liquid and be smooth. Add the vanilla bean pod and scraped out seeds.
- Continue to stir the pudding, scraping the bottom and sides, to prevent the egg yolks from cooking | scrambling. Using an instant-read thermometer, the eggs will thicken the pudding, as the cornstarch will also congeal the mixture around 180°F | 82°C. At or around this temperature turn off the heat and continue to stir | scrape as the pudding will equalize in temperature.
- Now, add in the fat (more butter, coconut oil, or bacon fat, depending on your personal preference) and scotch (or Bourbon | Whisk(e)y), continuing with the stirring until the fat is fully incorporated into the pudding.
- The Butterscotch Miso Pudding is ready at this point. If you want that ultra-smooth texture in the final pudding, use a sieve placed over a bowl and strain the pudding. This will leave any cooked bit of egg and the vanilla bean behind. Note: Save the vanilla bean, wash it well under hot water and dry it. Add it to your sugar container to make vanilla sugar.
- Now comes the hard part, what container and size to put the finished Butterscotch Miso Pudding into? Depending on how you want to serve this pudding, it can be added to individual cups, bowls or decorative glass serving bowls. Or, as I have a mason jar fetish, an 8-ounce wide-mouth jar, filled almost to the top is my favorite way to serve this Butterscotch Miso Pudding recipe. Seal with a lid, or cover with a piece of plastic wrap, placed right onto the surface of the pudding to prevent a skin forming on the surface. Place into the refrigerator for at least 4 hours to cool, set, and chill.
- To Serve: This recipe can be served as is, or for an extra textural element, top with some unsweetened whipping cream. See below for more serving options.
Recipe Notes
Butterscotch Miso Pudding Recipe Variations:
- Substitute smoked salt for kosher salt in the Butterscotch caramel recipe, adding some extra smoky elements. Smoked salt could also be used as a garnish, added just before serving the Butterscotch Miso Pudding, for extra texture and pop of flavor.
- That smoky element found in butterscotch can be added by using rendered bacon fat, in replace of butter or coconut oil, and instead of using smoked salt.
- Instead of using Scotch in the recipe, try using Bourbon, Rum or Irish Whiskey
- Toasted coconut would add a delicious topping option, as it will reinforce the blonde coconut sugar used in the butterscotch caramel
- Use this Butterscotch Miso Pudding recipe as a filling for a pie. Add 2 extra egg yolks, making a total of 5 egg yolks in the recipe, as this will help set the pudding, making it more of a custard. Then pour it into a pre-baked pie crust, such as a Bourbon Barley Pie Crust or a Bourbon Pie Crust.
- Instead of using whipping cream, try a small scoop of Crème Fraîche | sour cream | Mexican crema, adding a tartness | sourness to help cut the richness of the pudding. Or try my Whipped Yogurt.
- Lactose intolerant? Try using coconut milk and coconut cream for the dairy, omitting the malted milk powder, and proceed with the directions.
- Yes, you can add a thin layer of superfine sugar across the top and torch it, to make a Brûlée version of butterscotch. This variation will also add that crunch element, giving an extra textural twist.
- Another way to add a textural element to this recipe is by crumbling up Ginger Porter Snaps on top, just before serving it… Ginger snaps are complimented with lots of brown sugar or molasses, which is a key ingredient in butterscotch. Ginger becomes an extra added flavor to the combination, along with texture and crunch.
More Homemade Pudding Recipes:
Butterscotch Miso Pudding
Chocolate Imperial Stout Pudding
Chocolate Stout Pudding
Christmas Pudding With Russian Imperial Stout Soaked Dried Fruit & Hard Sauce
Holiday Ale Panna Cotta