Cook the Book: Butterscotch Pudding with Sautéed Pears

Cook the Book: Butterscotch Pudding with Sautéed Pears
19 Ingredients
  • For the sautéed pears:
  • 1 tablespoon extra-virgin olive oil
  • 2 firm bartlett pears, peeled and cut into 1/2-inch dice (about 2 1/2 cups)
  • 1/4 cup sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • For the butterscotch pudding:
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon dark molasses
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split, scraped, seeds discarded
  • 1/2 cup sugar
  • 2 teaspoons dark rum
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
  • Whipped cream
  • Freshly grated nutmeg
Nutrition
453
23% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

45% 29

Saturated

81% 16

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

15% 44

Carbs (net)

- 42

Fiber

8% 2

Sugars

- 38

Sugars, added

- 27

Protein

9% 4

Cholesterol

58% 173

Sodium

9% 206

Calcium

12% 122

Magnesium

6% 22

Potassium

7% 248

Iron

3% 1

Zinc

4% 1

Phosphorus

17% 121

Vitamin A

32% 289

Vitamin C

10% 6

Thiamin (B1)

4% 0

Riboflavin (B2)

13% 0

Niacin (B3)

1% 0

Vitamin B6

5% 0

Folate equivalent (total)

5% 19

Folate (food)

- 23

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 2

Vitamin E

7% 1

Vitamin K

7% 6
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