Mary KellyBefore diving into the delectable depths of P.F. Chang’s Miso Butterscotch Pudding, let’s talk about what you can enjoy alongside this sweet delight. After all, what is a dessert without its companions? Fresh Seasonal Berries, Nutty Granola, Espresso or Coffee, Sliced Fruits etc.
Let me take you on a flavorful journey. When I first tried P.F. Chang’s Miso Butterscotch Pudding, it wasn’t just dessert—it was a revelation.
This dish blends the warm, caramel notes of butterscotch with the unique umami profile of miso. I left the restaurant craving more, wondering if I could replicate the magic in my kitchen.
What is P.F. Chang’s Miso Butterscotch Pudding?
Now, let’s unravel what this pudding really is. At its core, it’s a luxurious treat that challenges dessert norms. Think of traditional butterscotch pudding with a twist that comes from adding white miso. It may seem unconventional, but believe me, this is the secret ingredient that elevates the dish, making it sophisticated yet comforting.
Why This Recipe Works
Why does this recipe shine? The balance of flavors is key. The sweet depth of butterscotch is complemented by the umami of miso, creating a robust and flavor-rich experience.
The creaminess of the pudding is enhanced by high-quality dairy ingredients, ensuring the dessert feels smooth with each bite.
What You’ll Need to Make This Dish
Let’s gather our tools and ingredients. You’ll need:
Butterscotch Caramel Ingredients:
- 4 tablespoons unsalted butter (preferably organic and European style)
- 1/2 cup dark brown sugar (firmly packed)
- 1/4 cup coconut sugar (preferably blonde, such as Coconut Sugar Blonde)
- 1/2 teaspoon Himalayan pink salt (or kosher salt)
Butterscotch Miso Pudding Ingredients:
- 2 1/2 cups whole milk (ideally organic and non-homogenized)
- 1 cup half & half (or heavy cream)
- 1/4 cup cornstarch
- 3 large egg yolks (at room temperature)
- 2 tablespoons malted milk powder (like Nestle Carnation)
- 1 tablespoon white miso (Shiromiso miso)
- 1 vanilla bean (split with seeds scraped out)
- 1 tablespoon maple syrup (Bourbon Barrel Aged Maple Syrup works wonders)
- 1 tablespoon Scotch whisky (or Bourbon, use your favorite)
- 1 tablespoon additional fat (butter or coconut oil)
- 1/2 teaspoon ground cinnamon
How to Make P.F. Chang’s Miso Butterscotch Pudding
Let’s take a quick peek at the process. Creating the Miso Butterscotch Pudding involves making the butterscotch caramel first, then transitioning to the custard base with all those delightful flavors.
Step-by-Step Instructions
Step 1: Make the Butterscotch Caramel
In a medium saucepan over medium heat, combine the unsalted butter, dark brown sugar, coconut sugar, and salt. Stir continuously until melted and smooth. Be patient. Once all the sugars have dissolved and the mixture is bubbling, let it simmer for about 2 minutes, which allows for that deep, toasty flavor to develop.
Step 2: Combine Milk and Other Ingredients
In another bowl, whisk together your milk and half & half. In a small bowl, mix cornstarch with a tablespoon of this milk and set aside. In another bowl, whisk your egg yolks until pale, then add to the remaining milk mixture along with the malted milk powder, white miso, scraped vanilla bean, maple syrup, and Scotch whisky.
Step 3: Blend Butterscotch and Custard
Once your butterscotch has cooled slightly, combine with the milk mixture in the saucepan, bringing everything to a gentle simmer over medium heat. Stir constantly to prevent any curdling.
Step 4: Thicken the Pudding
Add the cornstarch mixture to your custard. Keep stirring until the pudding thickens, typically around 5-7 minutes. It’s crucial here—I remember the satisfaction when the pudding finally reached that perfect velvety consistency.
Step 5: Add Additional Flavor
Remove from heat. Stir in the additional fat (either more butter or coconut oil) and cinnamon. This last addition is like putting on the finishing touch of a masterpiece.
Step 6: Chill the Pudding
Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap (make sure it touches the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight if you can resist.
Tips for Perfect Miso Butterscotch Pudding
Here are some bonus tips to keep in mind:
- Choose Quality Ingredients: Use high-quality butter and non-homogenized milk for the best flavor.
- Temperature Matters: Make sure egg yolks are at room temperature for better emulsification.
- Monitor the Heat: Don’t let the pudding boil too vigorously. A gentle simmer will give you the smoothest texture.
- Whisk Constantly: Stirring continuously prevents curdling and lumps. Trust me, it’s worth the effort.
- Be Patient: Let the pudding chill properly. It’s tough, but good things come to those who wait!
How to Store Leftovers
If you find yourself with leftovers, fear not! Transfer any remaining pudding to an airtight container. Keep it in the refrigerator for up to 3 days.
Give it a quick stir before serving again, as it may thicken a little more in the fridge.
Nutrition Information
Considering the ingredients, this pudding is rich but can be a delightful treat in moderation. Here’s a rough breakdown per serving:
- Calories: Approximately 400
- Fat: 22 grams
- Carbohydrates: 45 grams
- Protein: 6 grams
- Sugars: 30 grams
How Would I Recommend Serving P.F. Chang’s Miso Butterscotch Pudding?
Here are some serving suggestions that can make your pudding experience even better:
- With a dollop of Whipped Cream: Adding light, fluffy whipped cream can lighten up the pudding, providing a luscious texture that contrasts beautifully.
- Garnished with Sea Salt: A sprinkle of flaky sea salt enhances the flavor profile. The salt accentuates the sweetness, creating an irresistible snack.
- With Crushed Nuts: Use chopped pecans or walnuts for an extra crunch. The nutty flavor pairs perfectly with the sweetness and smoothness of the pudding.
- Topped with Chocolate Shavings: A few shavings of dark chocolate on top provide a beautiful finish. They add a lovely contrast to the butterscotch richness.
What Alternatives Can You Use for the Ingredients if Not Available?
Running low on some items? No problem! Here are some substitutes that work well.
- Omit the Scotch Bourbon: If you prefer a non-alcoholic version, just leave it out! You’ll still have a fantastic pudding.
- Coconut Milk for Whole Milk: For a dairy-free option, use full-fat coconut milk. It will also add a unique flavor twist.
- Agave Syrup for Maple Syrup: In a pinch, agave syrup works as a substitute but keep an eye on the sweetness, adjusting as necessary.
- Cornstarch Alternatives: You can replace cornstarch with arrowroot powder, which will provide a similar thickening effect.
P.f Chang’s Miso Butterscotch Pudding Recipe
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, combine the unsalted butter, dark brown sugar, coconut sugar, and salt. Stir continuously until melted and smooth. Be patient. Once all the sugars have dissolved and the mixture is bubbling, let it simmer for about 2 minutes, which allows for that deep, toasty flavor to develop.
- In another bowl, whisk together your milk and half & half. In a small bowl, mix cornstarch with a tablespoon of this milk and set aside. In another bowl, whisk your egg yolks until pale, then add to the remaining milk mixture along with the malted milk powder, white miso, scraped vanilla bean, maple syrup, and Scotch whisky.
- Once your butterscotch has cooled slightly, combine with the milk mixture in the saucepan, bringing everything to a gentle simmer over medium heat. Stir constantly to prevent any curdling.
- Add the cornstarch mixture to your custard. Keep stirring until the pudding thickens, typically around 5-7 minutes. It’s crucial here—I remember the satisfaction when the pudding finally reached that perfect velvety consistency.
- Remove from heat. Stir in the additional fat (either more butter or coconut oil) and cinnamon. This last addition is like putting on the finishing touch of a masterpiece.
- Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap (make sure it touches the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight if you can resist.
Nutrition
Notes
- Choose Quality Ingredients: Use high-quality butter and non-homogenized milk for the best flavor.
- Temperature Matters: Make sure egg yolks are at room temperature for better emulsification.
- Monitor the Heat: Don’t let the pudding boil too vigorously. A gentle simmer will give you the smoothest texture.
- Whisk Constantly: Stirring continuously prevents curdling and lumps. Trust me, it’s worth the effort.
- Be Patient: Let the pudding chill properly. It’s tough, but good things come to those who wait!
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
P.F. Chang’s Miso Butterscotch Pudding is more than just a dessert; it’s an experience that combines the familiar with the fantastic. The way the rich, buttery butterscotch and the unique umami of miso create a taste explosion is simply unforgettable.
Whether enjoyed alone or paired with delightful accompaniments, this pudding has a way of bringing joy.
As you venture into making this pudding, remember: it’s about the love you put into your cooking and the joy it brings to those you share it with. Now, gather your ingredients and whip up a batch! Your taste buds will thank you!
