Butterscotch Pudding
Source of Recipe
From "Classic Home Desserts" by Richard Sax
List of Ingredients
- 3 cups whole milk, divided
- 4 large egg yolks
- ¾ cup packed dark brown sugar
- ¼ cup cornstarch, spooned lightly into a measuring cup (do not pack)
- 2 Tbsp cold unsalted butter, cut into pieces
- 2½ tsp pure vanilla extract
- Whipped cream flavored with vanilla extract, for serving (optional)
Instructions
- Rinse a heavy, nonreactive saucepan with cold water, and shake out the excess water (this helps prevent the milk from scorching). Bring 2½ cups of the milk nearly to a boil. Meanwhile, in a mixing bowl, whisk together the remaining ½ cup milk, the egg yolks, brown sugar, and cornstarch until smooth.
- Pour about ½ cup of the hot milk mixture into the egg yolk mixture and whisk vigorously. Repeat the process 2 more times. Pour the warmed yolk mixture into the pan of hot milk and bring to a boil, whisking over medium heat. Boil, stirring constantly, for 2 minutes. Remove from the heat and stir in the butter and vanilla.
- Strain the pudding through a fine sieve into a clean bowl. Transfer the pudding to 4 individual serving dishes, preferably glass sundae dishes. If you want to prevent a pudding "skin" from forming, lay a circle of wax paper directly on the surface of the pudding. Chill for 2 to 3 hours. Serve topped with vanilla-flavored whipped cream, if desired.
Makes 4 servings.
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