Butterscotch Pudding
Butterscotch Pudding is a stovetop dessert made by cooking brown sugar and butter until deeply caramelized before whisking in milk and egg yolks. The result is a smooth, rich pudding with a warm, toffee-like flavor. It sets up in about 30 minutes and can be served warm or chilled.
Equipment
- Medium saucepan
- Whisk
- Mixing Bowl
- Measuring cups and spoons
- Plastic wrap
- Serving bowls
Ingredients
- 1 cup dark brown sugar
- 2 tablespoons unsalted butter preferably high-quality European
- ½ teaspoon sea salt to enhance flavor
- 3 tablespoons cornstarch
- 2 cups whole milk at room temperature
- 1 teaspoon pure vanilla extract for depth of flavor
Instructions
- In a medium saucepan, combine the dark brown sugar, butter, and sea salt. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture begins to bubble, about 5 minutes.
- In a separate mixing bowl, whisk together the cornstarch and a half cup of the milk until smooth. Slowly add the mixture into the saucepan, whisking to integrate.
- Gradually whisk in the remaining milk and cook over medium heat, whisking continuously. Watch for the mixture thickening and bubbling, which should take about 10 minutes.
- Remove from heat and stir in the vanilla extract. Pour the mixture into serving bowls.
- Cover each bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.
Notes
- To give your pudding a unique twist, consider adding a pinch of allspice or cinnamon.
- For a more indulgent take, fold in a half cup of whipped cream just before chilling.
- If you desire a deeper caramel hue, use light brown sugar instead.
Nutrition
Calories: 358kcalCarbohydrates: 65gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 354mgPotassium: 260mgFiber: 0.1gSugar: 59gVitamin A: 373IUCalcium: 198mgIron: 0.4mg
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