Butterscotch Oreo Parfait!
I just couldn’t get enough butterscotch pudding after the Butterscotch Oreo Cream Pie!
So this recipe definitely deserved another go!
Layers of creamy butterscotch pudding and crushed oreos.
Butterscotch is one of those desserts that I think everyone really loves, but no one ever really makes.
I know for me it is a rarity but I’m not sure why!?
Just wait until you try it though! I will become commonplace I guarantee it!
It is essentially a butter based brown sugar pastry cream with a splash of scotch whisky.
Ok~ you can leave out the scotch whisky but where do you think the “scotch” part of the name BUTTER-SCOTCH came from? (*see notes at the bottom for more about Scotch/Whisky and click here for more info)
The one thing about making butterscotch similar to caramel sauce is that we are cooking sugar to super high temperatures and one single splash can burn you pretty severely!
SO BE CAREFUL!
I cannot stress this enough when cooking sugar!
But if you follow along as I demonstrate in the video tutorial you should be A-OK!
The following recipe is for the Butterscotch Pudding only, if you want to do everything as I show in the video for the layered glasses parfait style you will need 1 package Oreo cookies crushed (save 4 whole cookies for the garnish) ½ Recipe Whipped Cream and ¼ Recipe Ganache
- Unsalted Butter 8 Tablespoons (113g)
- Brown Sugar 2 cups (420g)
- Heavy Cream 2 cups (480ml)
- Whole Milk 3 cups (720ml)
- Cornstarch ½ cup (56g)
- Whole Eggs 4 large (200g)
- Vanilla Extract 1 tablespoon (15ml)
- Salt ¼ teaspoon
- Scotch ¼ cup (60ml)
- In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
- In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
- Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
- Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
- Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
- Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
- Add the vanilla extract, salt and scotch whisky and stir smooth
- Pour the pudding into the glasses as shown in the video layering with the crushed Oreo cookies.
- Once the pudding has set in the refrigerator for several hours, you can pour the ganache as the last top layer, allow to set in the refrigerator and then garnish with optional whipped cream, crushed cookies and toffee.
For those who are interested, I have referenced a website here for some help in deciphering the two.
The main difference between scotch and whisky is geographic, but also ingredients and spellings.
Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky.
Scotch is made mostly from malted barley, while bourbon is distilled from corn.
If you’re in England and ask for a whisky, you’ll get Scotch.
But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour) CLICK HERE FOR MORE INFO