Homemade Butterscotch Pudding
List of Ingredients
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup dark brown sugar
2 egg yolks
2 tablespoons vanilla extract
1 teaspoon bourbon OR scotch OR 2 teaspoons butterscotch schnapps (Hiram Walker ButterNip)
2 cups half-and-half OR 1 cup milk plus 1 cup heavy cream
3 tablespoons unsalted butter, cut into pieces
Recipe
Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl. Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half-and-half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium/low heat, stirring constantly for 1 minute. Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.
Makes 4 servings.
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