Easy Butterscotch Pudding
After dinner, serve this classic and creamy butterscotch pudding for dessert.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2005
- 6 large egg yolks
- 1 1/4 cups packed lightbrown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon coarse salt
- 3 cups milk
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.