Butterscotch Pudding

Name: Butterscotch Pudding
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 cups packed dark brown sugar; 1/2 teaspoon salt; 6 tablespoons cornstarch; 5 cups whole milk; 4 large egg yolks; 1 cup heavy cream; 1 teaspoon vanilla extract

8 ingredients

5 steps

Ingredients

8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 teaspoon salt
6 tablespoons cornstarch
5 cups whole milk
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract

Directions

1

Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.
2

In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.
3

Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.
4

Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously. Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes. Remove from heat and whisk in vanilla. Strain pudding through a fine-mesh sieve into a large measuring cup or bowl. Divide among 8 1-cup ramekins or custard cups.
5

Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding. Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.