"Butterscotch" Pudding | Wine Enthusiast
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butterscotch pudding

“Butterscotch” Pudding

At Grace in Fort Worth, Texas, Chef Blaine Staniford serves up ingenious interpretations of American standards, alongside the best wine list in this half of the booming Dallas-Forth Worth culinary scene. This mock-butterscotch pudding is made with Valrhona’s Dulcey blond chocolate, a caramelized white chocolate. The recipe multiplies easily to make impressive individual desserts for a crowd, and ramekins of any size may be used.



2 (2.46 ounce) bars Valrhona Dulcey blond chocolate, chopped finely
½ cup heavy cream
½ cup milk
2 tablespoons sugar
2 egg yolks
Butter or cooking spray, for coating ramekins


Preheat oven to 325˚F. Lightly butter four 3-ounce ramekins (if using another size, cooking times will need to be adjusted). Cut a circle of parchment paper to fit the bottom of each one, then butter the parchment. Set the ramekins in a roasting pan just large enough to fit.

Place the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, scald the cream and milk, then pour over the chocolate and whisk until the chocolate is melted. In another bowl, whisk the sugar and egg yolks well. Gradually whisk in a small amount of the chocolate mixture, then whisk that mixture back into the chocolate.

Divide the mixture among the ramekins, then pour boiling water into the roasting pan so it comes three-fourths of the way up the sides of the ramekins. Cover the pan with foil, and cut several slits in the top. Bake for about 25 minutes, or until the edges are firm but the middle still jiggles. Remove from the pan, cool to room temperature, then cover with plastic wrap and chill at least 3 hours or overnight. To serve, run a knife around the side of each ramekin, invert onto a plate, and remove parchment. To serve as they do at Grace, add crushed glazed Marcona almonds and salted-caramel gelato. Serves 4.

Pair It

Yalumba NV Museum Reserve Antique Tawny 21 Years Old Port (South Australia). “I subscribe to the school of thought that your dessert wine should be sweeter than your dessert,” says Jenny Kornblum, Grace’s sommelier. “Yalumba’s Antique Reserve Tawny from Barossa Valley, Australia, really fits the bill, with its sweet and nutty flavors. It has a richness and complexity to it without being syrupy or cloying to the palate.”

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