Butterscotch Pudding

Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011

Ingredients

  • 1/2 cup packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

  2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Cook's Notes

Store puddings in separate containers for a fridge-to-table homemade dessert on busy nights.

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