Butterscotch Pudding Salted Caramel Topping

Preparation:

1. Gather 20-4 oz. size clear cups and ensure they are clean and dry.

2. Using a 2 fl oz. ladle fill each cup with 2 fl. oz. of pudding.

3. Using a 1fl oz. ladle top each cup with 1fl oz. salted caramel topping.

4. Place the glasses in a sheet pan and place them in the cooler until completely cooled to 41F. degrees or below.

5. Individually wrap each cup with plastic wrap and hold it in the refrigerator until needed.

Subrecipes:

Butterscotch Pudding Prep

Ingredients:
1. Sunglow butter blend - oz. 6
2. Brown sugar, packed - cups 3.25
3. Half& Half cream - cups 2.5
4. Cornstarch - tbs. 18
5. Salt, kosher - tsp. .5
6. Milk, whole - Cup 1
7. Milk, whole - cups 3
8. Vanilla extract - fl. oz. 6
9. Egg Yolks, pasteurized - cups 3

Instructions:
1. In a heavy gauge saucepan over low heat add the sunglow and brown sugar and simmer for approximately 5 minutes while stirring frequently.

2. Gradually add the half & half and stir until smooth.

3. Combine the cornstarch and the salt in the bowl, add 1 cup of the milk and stir until corn starch dissolves.

4. After the cornstarch mixture has been made entirely dissolved to the saucepan add the remaining 3 cups of milk. Add all of the milk and corn starch mixture to the sauce pan with the Half & Half and start to cook together.

5. Bring to a boil for approximately 2 minutes over low heat, stirring constantly to prevent burning on the bottom of the sauce pan while the mixture starts to thickens.

6. Add the vanilla extract to the egg yolk and mix well. 

7. Remove from the pot of liquid from heat and temper the egg yolks/vanilla mixture into the hot cream mixture by adding the hot liquid slowly to the egg mixture. After all of the egg yolks have been tempered with the hot milk mixture pour the contents back into the sauce pan and continue to finalize the cooking of the pudding. 

8. Return to the heat and simmer and simmer for approximately 2-5 minutes more to finalize the cooking of he pudding. The pudding should be firm in texture not hard but thicker than sauce consistency.

9. Strain through a fine strainer and hold warm for assembly.

Salted Caramel Topping

Ingredients:
1. Vanilla bean, scraped - each 3
2. Heavy cream - cups 4
3. Sugar, granulated - cups 3
4. Corn syrup, light - fl. oz. 3
5. Water, cold - fl. oz. 3
6. Maldon sea salt flake - tsp. 1.5
7. Sunglow, liquid - oz. 6

Instructions:
1. Place the cream in a small container, split the vanilla beans and scrape the seeds into the cream. Add the pods as well and set aside.
2. Add the sugar, corn syrup and water to a heavy gauge saucepan and place over medium heat, stirring constantly, until the sugar dissolves.
3. Increase the heat to medium high and boil the mixture occasionally swirling the pan and brushing down the sides of the pan with a wet pastry brush.
4. Continue this process for approximately 8-10 or until an amber caramel color is reached.
5. Remove from the heat and gradually add the cream mixture while whisking constantly.

6. Return to the heat and whisk until smooth and thick approximately 2-3 minutes.

7. Remove from heat and whisk in the liquid butter blend and salt.

8. Strain through a fine strainer into a clean stainless container and hold at room temperature for assembly.