Butterscotch Pudding
Before you make that face, if you have never had homemade warm pudding you cannot imagine how wonderful it is and have to give it a try. Don’t even think of that horrible orangey stuff that comes in a container or a box – it is nothing like the real thing! It only takes about 15 minutes, barely more trouble than the mix and incredibly better. It can be served cold or warm in a bowl or as a sauce over fruit, cake or brownies.
Butterscotch Pudding
| 1/2 cup packed dark brown sugar
3 Tbs cornstarch 1 pinch salt 1 cup heavy (whipping) cream |
21/2 cups milk
3 large egg yolks 1 Tbs butter 2 tsp vanilla extract |
Procedure
1 Mix the sugar, cornstarch, and salt in a medium saucepan then add the milk cream and slightly beaten egg yolks making sure there are no lumps.
2 Whisk constantly while bringing the mixture to a simmer. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of a spoon, 1 to 2 minutes.
3 Stir the vanilla and butter until the butter is melted. Pour into a bowl, through a fine mesh strainer if there are any lumps, Press plastic wrap directly on the surface to prevent a skin forming and refrigerate. You can serve warm, after about 15 minutes, or wait until it sets up in about 3 hours.
Servings: 8
Yield: Makes 4 cups
