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–+ servings
P.f chang's miso butterscotch pudding
Mary Kelly

P.f Chang's Miso Butterscotch Pudding Recipe

Before 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.
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Prep Time 4 hours 5 minutes
Cook Time 15 minutes
Total Time 4 hours 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

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
  • 2 1/2 cups whole milk preferably organic and non-homogenized, such as from Straus Family Creamery
  • 1 cup half & half or heavy cream for a richer texture, from Straus Family Creamery
  • 1/4 cup cornstarch
  • 3 large egg yolks at room temperature, preferably Omega 3 rich, cage-free, organic
  • 2 tablespoons malted milk powder such as Nestle Carnation Original Malted Milk or powdered milk
  • 1 tablespoon white miso Shiromiso miso
  • 1 vanilla bean split with seeds scraped out
  • 1 tablespoon maple syrup such as Bourbon Barrel Aged Maple Syrup
  • 1 tablespoon Scotch whisky or Bourbon, your favorite brand
  • 1 tablespoon additional fat such as more unsalted butter, coconut oil, or rendered bacon fat
  • 1/2 teaspoon ground cinnamon for a touch of warmth and spice

Equipment

  • Medium saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories: 400kcal

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!

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