BUTTERSCOTCH CRUMBLE

Technically this probably doesn’t belong in a pie and tart chapter because it is essentially butterscotch pudding with a pecan-streusel topping. But it’s so delicious I decided to pass it off as a crumble anyway. The pudding is sweet and salty, the streusel adds a lovely bit of crunch, and the pecans accent the butterscotch perfectly. makes 6 mini crumbles

1 cup Streusel

2 cups whole milk

1 cup heavy cream

½ cup (99 g) granulated sugar

½ cup (99 g) packed brown sugar

1 teaspoon salt

4 large egg yolks

¼ cup (28 g) cornstarch

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature, cut into 4 pieces

1 tablespoon pure vanilla extract

1 tablespoon blackstrap rum or bourbon

½ cup (57 g) whole pecans, toasted and chopped into small pieces

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place the streusel on the baking sheet in an even layer. Bake 10 to 12 minutes, until golden brown. Cool completely.

In a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.

In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined. Increase to medium-high and beat until very thick, about 5 minutes. Scrape down the sides of the bowl and add the cornstarch. Mix on low until combined. With the mixer running on low, slowly pour in the hot milk mixture, beating until incorporated.

Transfer the mixture to a medium, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture becomes thick and begins to boil, 6 to 8 minutes. Whisk the mixture until it becomes the consistency of pudding and is glossy, 3 to 4 minutes. Remove from the heat and stir in the butter, vanilla, and rum. Strain the mixture through a mesh strainer into a medium bowl. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin). Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. Divide the pudding in between six ramekins and top with the pecans and a scant layer of streusel. Pass the remaining streusel while serving; guests can add as needed.

NOTES: The streusel adds crunch, but it also adds extra sweetness; if you don’t want to make the pudding any sweeter, you can just top it with the pecans.

I add only a small amount of streusel to start with; this helps it not to get soggy, and guests can add more as they prefer.