We got ahold of Nick and Eddie pastry chef Jessica Anderson to ask for the recipe for her butterscotch pudding at just the right time. Anderson was in the middle of cooking up a batch of the locally famous dessert, so popular we were afraid she'd want to keep the recipe a secret.
Turns out, Anderson was more than excited to share it with us.
She had to put some thought into taking down the recipe, though. Originally from a Wolfgang Puck recipe years ago, Anderson has since changed the recipe so much that it's now become her own.
"It's very, very uncomplicated," she says. "It couldn't be simpler."
Nick and Eddie's Butterscotch Pudding - serves 10-12
What you'll need:
4 cups and 1/2 cup milk, divided pinch of salt 2 cups heavy cream 6 oz. butter 2-1/4 cups brown sugar 1 split vanilla bean 6 egg yolks 1/2 cup plus 2 tbsp. cornstarch
What you'll do:
Bring 4 cups milk, salt and heavy cream to a boil and set aside.
In another saucepan, combine butter, brown sugar and the vanilla bean halves. Gently simmer over low heat, stirring constantly until you smell the butterscotch flavor. This should take about four minutes.
In a separate bowl, whisk egg yolks, cornstarch and the remaining 1/2 cup of milk.
Slowly whisk the hot butterscotch mixture into the yolk mixture.
Return combined mixture to your saucepan and bring to a slow boil, whisking constantly, until thickened.
Pass pudding through a sieve to strains out any pieces of egg that may have solidified during cooking.
Pour into pudding cups to serve.
Nick and Eddie serves up the dessert with a few cookies, but Anderson says she likes to eat it at room temperature with heavy, unsweetened, and unwhipped cream pored over top.
Nick and Eddie is in the Loring Park neighborhood at 1612 Harmony Place in Minneapolis and can be reached by phone at 612.486.5800. The restaurant is open Monday-Thursday, 11-10pm, Friday till midnight, Saturday 11am-midnight and Sunday 10-10pm.