Butterscotch Pudding With Salted Caramel
From Stampede 66, in Dallas.
For the butterscotch pudding:
9 sheets gelatin
9 cups heavy cream
20 ounces butterscotch candies, crushed
8 egg yolks
1 vanilla bean, split and scraped
Unwrap the butterscotch candies. Place candies in a Ziploc bag and crush them with either the bottom of a pot or a rolling pin until they resemble small pebbles. This will facilitate the melting process.
Place crushed butterscotch candies into a pot with 9 cups heavy cream and vanilla bean. Slowly bring to a boil over a low flame, insuring that the candies are completely melted.
Soak the sheets of gelatin in cold water until they become soft. Remove softened sheets from water and squeeze out the excess water. Place gelatin leaves in hot cream base and stir until the leaves have dissolved.
In a mixing bowl, beat the egg yolks for one minute, then gradually add the cream mixture. Stir to thoroughly combine then strain the mix through a mesh strainer. Let the mixture cool slightly. Meanwhile, prepare the caramel.
For the salted caramel:
1/3 cup granulated sugar
1 cup light brown sugar
1/4 cup pure maple syrup
1/4 cup dark corn syrup
1 cup heavy cream
1 teaspoon sea salt, such as fleur de sel
Mix all the ingredients, except the salt, in a heavy-bottomed saucepan. Cook over high heat until the mixture reaches 200 degrees. on a candy thermometer. Let cool for 20 minutes and skim the surface if necessary.
When caramel has cooled, pour about 2 tablespoons into the desired containers. Sprinkle a little of the salt on top, then refrigerate for 20 minutes.
Remove the containers with caramel from the refrigerator and pour the pudding 3/4 of the way up the side. Refrigerate overnight and serve with a little whipped cream and a cookie.