Jar Restaurant's Butterscotch Pudding Recipe

Jar’s Butterscotch Pudding | Photo: Lisa Thompson

Suzanne Tracht, chef at Jar Restaurant, offers her elevated take on a classic dessert for those who’d like to bring some sweetness into their quarantine cooking adventures. The pudding is also available for takeout or delivery, along with a full à la carte menu, cocktail kits, and wine.

Makes 8-10

Ingredients

1 1/2 cups sugar

1/2 cup water 

2 teaspoon kosher salt

3 1/4 cups cream

1 3/4 cups milk

2 eggs

4 egg yolks

1/4 cup plus 1 tablespoon corn starch

6 tablespoons butter

2 tablespoons spiced rum

Instructions

In a medium pot over medium high heat cook brown sugar, water salt. In the mean time combine cream and 1 cup of milk. Set aside. In another bowl mix eggs, yolk, corn starch and the remaining 3/4 c of milk.  Once the sugar has cooked to a medium dark caramel add butter and cook until it has a light red hue. Add cream mixture. It will seize continue mixing until it becomes smooth. Temper the egg mixture and add to pot.  Mix until it thickens.  Remove from heat and add rum. Strain through a fine mesh and pour into desirable vessel.  Let cool slightly, cover with plastic wrap and refrigerate.  Serve with salted caramel sauce and whipped cream.