Cook the Book: Butterscotch Pudding with Sautéed Pears

201012butterscotchpudding

Course Desserts

Ingredients in this Recipe

1 1/2 cups whole milk
1 cup heavy cream
1 tablespoon dark molasses
1 tablespoon extra virgin olive oil
1 vanilla bean, split, scraped, seeds discarded
1/2 teaspoon kosher salt
1/4 cup sugar
2 firm bartlett pears, peeled and cut into 1/2 inch dice (about 2 1/2 cups)
2 tablespoons cornstarch
2 tablespoons freshly squeezed orange juice
2 teaspoons dark rum
2 teaspoons freshly squeezed lemon juice
3 large egg yolks
4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
For the butterscotch pudding:
For the sautéed pears:
Freshly grated nutmeg
Whipped cream

Recipe Preparation

See Full Recipe at Serious Eats

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