Ryan's Perfect Butterscotch Pudding

Ryan's Perfect Butterscotch Pudding
Chef Ryan Scott is making a decadent dessert that serves six.


  • 2 oz Unsalted Butter
  • 1 ⅓ cup Dark Brown Sugar
  • ⅔ teaspoon Salt
  • 2 ¾ cup Half and Half
  • 3 egg yolks
  • ⅔ cup Butterscotch Chips
  • 2 packets of Gelatine Powder
  • ½ cup cold milk


  1. In a small bowl, combine the gelatine and cold milk. Set aside to bloom.
  2. In a medium pot, melt the butter, salt and brown sugar together, stirring constantly. Cook over medium-high heat until an even dark brown, just before it starts to smoke.
  3. Immediately add the half and half very slowly, whisking constantly. Continue whisking as the mixture comes back to a simmer.
  4. Add about a half cup of the simmering half and half mixture to the egg yolks in a small bowl, whisking constantly. Then return the warm egg yolk/dairy mixture back to the pot and whisk thoroughly. Cook on medium heat until thickened, about 1-2 minutes.
  5. Turn the heat off and add the butterscotch chips to the pot. Whisk to combine. Add the bloomed gelatine/milk mixture and whisk to combine. Strain the pudding through a fine mesh sieve and place plastic wrap directly on top to prevent a skin forming on the surface. Refrigerate until completely cool, at least 4 hours.
  6. When ready to serve, put the cold pudding in a food processor and pulse it until smooth and silky. Serve with a dollop of whipped cream, a little chocolate sauce and a pinch of maldon sea salt with your favorite shortbread cookie.

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