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Ford's Filling Station butterscotch pudding

Time 40 minutes
Yields Makes about 4 cups pudding
Ford’s Filling Station butterscotch pudding
(Ricardo DeAratanha / Los Angeles Times)

Mascarpone cream

1

In the bowl of a stand mixer, or in a large bowl using a hand mix, whip the heavy cream with the sugar and vanilla to soft peaks. In a separate bowl, whip the mascarpone until loosened and fluffy. Carefully fold in the whipped cream. Set aside.

Butterscotsh pudding and assembly

1

In a bowl, combine the cream and milk. Set aside.

2

In a separate bowl, whisk together the egg, yolks and cornstarch until smooth. Set aside.

3

In a large pot, combine the brown sugar and salt, along with the water. Heat mixture on high heat until sugar has caramelized, 5 to 7 minutes, gently stirring with a spatula.

4

When the sugar mixture is caramelized, whisk in the milk and cream mixture until smooth. Bring to a boil. Meanwhile, place the butter in a strainer set over a metal bowl which is placed in a larger bowl of ice water.

5

Once boiling, stir a little of the hot cream mixture in with the eggs and cornstarch to temper, then add the egg/cornstarch mixture to the pot. Continue whisking in the pot until the pudding has thickened.

6

Remove from heat and immediately strain into the metal bowl set over a bowl of ice water to stop the cooking. Stir in the rum, then continue gently stirring the pudding until it has cooled.

7

Remove the metal bowl from the bowl of ice water, cover with plastic wrap and chill.

8

To serve, spoon the pudding into serving dishes or bowls, top with a dollop of mascarpone cream and a sprinkling of candied pecans.

Adapted from a recipe provided by chef Ben Ford.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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