Butterscotch Pudding
An easy butterscotch pudding that can be made with whole or reduced fat milk.
Servings 6
Ingredients
- ¾ cups dark brown sugar (150 grams)
- ¼ cup cornstarch (32 grams)
- 4 large egg yolks
- 3 cups milk reduced fat is fine
- ⅛ teaspoon salt my addition
- 2 tablespoons butter
- 2 teaspoons vanilla extract or vanilla bean extract
- 2-3 tablespoons Butterscotch Schnapps (add before serving) optional
Instructions
- In a mixing bowl, preferably one with a little spout on it, whisk together brown sugar and cornstarch, then add egg yolks and ½ cup of the milk. Add a pinch of salt if desired.
- In a heavy, dry saucepan, heat the remaining 2 ½ cups of milk over medium until it begins to bubble around the sides. Using a half cup measure, scoop out half cup of hot milk and whisk it into the egg yolk mixture; Repeat twice, measuring out about ½ cup milk and whisking it into the egg yolk mixture.
- Now pour the egg yolk/hot milk mixture back into the saucepan with the remaining hot milk. Keep heat at medium and cook, stirring very often, until it begins to thicken and boil. Cook and stir at a gentle boil for 1-2 minutes (1 for half batch). Do not skip the boil at the end or the pudding may thin out.
- Remove from heat and stir in butter. Let cool for about a minute, then add vanilla extract. Strain into a bowl. If you don't have a strainer and don't mind a few lumps, you may skip this step.
- Place a sheet of wax paper over the bowl of pudding and let it cool at room temperature for a few minutes or until you feel confident that it is cool enough to put in the refrigerator without heating up your refrigerator. Chill for about 3 hours.
Notes
An excellent butterscotch pudding adapted from a recipe by Richard Sax. If you don't boil it enough at the end, it will not thicken, so be sure to boil.