Butterscotch Pudding Parfait with Gingersnap Crumble
If cozy meets elegant were a dessert, this would be it. Rich brown-sugar butterscotch pudding, fluffy crème fraîche, and crunchy gingersnaps stack up into a parfait that's perfect for holidays, dinner parties, or anytime dessert needs a glow-up.
Servings: 8 servings
Calories: 698kcal
Ingredients
Butterscotch pudding:
- 1 ½ cups heavy cream
- 2 cups whole milk divided
- 1 cup packed dark brown sugar
- 1 ¼ teaspoons kosher salt
- 4 large egg yolks
- ¼ cup cornstarch about 1 ⅛ ounces
- 2 tablespoons 1 ounce dark rum or Scotch whiskey
- 2 teaspoons vanilla extract
- ½ cup cold unsalted butter 4 ounces, cut into ½-inch pieces
Whipped crème fraîche:
- 1 cup heavy cream
- ½ cup crème fraîche or sour cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Ginger cookie crumble:
- 2 cups gingersnaps about 6 ¾ ounces, crushed (about 1 ¾ cups)
Instructions
The butterscotch pudding:
- Stir together heavy cream, 1 ½ cups milk, brown sugar, and salt in a large saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar.
- Meanwhile, whisk together egg yolks, cornstarch, rum, vanilla, and remaining ½ cup milk in a heatproof bowl until smooth.
- Gradually ladle about half of the hot cream mixture into egg yolk mixture, whisking constantly. Once half of the hot cream mixture is whisked into the egg yolk mixture, scrape all egg yolk mixture into remaining hot cream in pan.
- Cook pudding over medium-low, whisking constantly, until bubbly and thickened, 2 to 3 minutes.
- Pour mixture through a fine wire-mesh strainer into a medium-size heatproof bowl.
- Gradually add butter pieces, whisking until butter is completely incorporated before the next addition.
- Press plastic wrap directly on surface of pudding; chill until set, at least 6 hours or up to 3 days.
- Remove chilled butterscotch pudding from refrigerator; peel off and discard plastic. Set pudding aside.
The whipped crème fraîche
- Combine heavy cream, crème fraîche, powdered sugar, and vanilla in bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 1 to 2 minutes.
Putting the parfaits together:
- Spoon about ½ cup pudding into each of 8 glasses. Sprinkle each pudding evenly with about 3 tablespoons crushed gingersnaps. Top each with about ⅓ cup whipped crème fraîche.
- Garnish with remaining crushed gingersnaps (about ½ tablespoon each).
- Serve immediately, or chill, uncovered, up to 8 hours.
Notes
Make Ahead
Butterscotch pudding can be made up to 3 days in advance, covered with plastic wrap, and refrigerated. 💛 Psst... I tucked a few extra tricks and tasty ideas up in the full post — don't miss them! They're what make this recipe pure comforto italiano!
Butterscotch pudding can be made up to 3 days in advance, covered with plastic wrap, and refrigerated. 💛 Psst... I tucked a few extra tricks and tasty ideas up in the full post — don't miss them! They're what make this recipe pure comforto italiano!
Nutrition
Calories: 698kcal | Carbohydrates: 61g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 228mg | Sodium: 582mg | Potassium: 330mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1767IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg