Large Photo of Butterscotch Pudding
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 3 large egg yolks
- 1 cup dark brown sugar, packed
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups milk
- 3/4 cup heavy cream
- 3 tablespoons butter, cut in small pieces
- 2 teaspoons vanilla extract
Preparation:
In a medium saucepan, combine the brown sugar and cornstarch and salt. Whisk in milk and cream over medium heat. Continue cooking, whisking constantly, until the mixture is simmering and thickened. Remove from heat and whisk about 1 cup of the hot mixture into the egg yolks. Return the egg yolk mixture to the saucepan and put back over the heat. Continue cooking, whisking constantly, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. If you aren't whisking enough you might see lumps forming, but that can be fixed with a mesh sieve.
Remove from the heat and whisk in the butter and vanilla.
If there are any lumps in the pudding, force the mixture through a fine mesh sieve.
Pour into a bowl and let the mixture cool and press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Chill until serving time.
Serves 8.
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