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Butterscotch-Chocolate Pudding Cups




Source of Recipe


redbookmag.com


Recipe Link: http://www.redbookmag.com/recipefinder/recipe/Butterscotch-Chocolate_Parfait_Pudding_Cups/rf/4036?magazine=redbookmag

List of Ingredients




Chocolate Pudding
2 1/4 cups whole milk
Yolk from 1 large egg
2 teaspoon vanilla extract
3/4 cup packed dark brown sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, cut up

Butterscotch Pudding
2 1/4 cups whole milk
Yolk from 3 large eggs
1 1/2 teaspoon vanilla extract
3/4 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons unsalted butter, cut up


Recipe



Chocolate Pudding: In a saucepan, bring 2 cups of the milk just to a boil; remove from heat. In a bowl, whisk the remaining 1/4 cup milk, yolk, vanilla, brown sugar, cornstarch, cocoa, and salt until smooth; whisk into hot milk. Cook over low heat, whisking slowly, until mixture comes to a boil. Whisk in chocolate until melted; cook 2 minutes, whisking slowly, until thick. Remove from heat; whisk in butter until melted. Scrape pudding through a fine- mesh sieve into a 1-quart measure; spoon pudding into 5- or 6-ounce glass cups. Leave at room temperature.

Butterscotch Pudding: In a saucepan, bring 2 cups of the milk just to a boil; remove from heat. In a bowl, whisk the remaining 1/4 cup milk, yolks, vanilla, brown sugar, cornstarch, and salt until smooth; whisk into hot milk. Cook over low heat, whisking slowly, until mixture comes to a boil. Cook 2 minutes, whisking slowly, until thick. Remove from heat; whisk in butter until melted. Scrape pudding through a fine-mesh sieve into a 1-quart measure; spoon over chocolate layer. Chill until set.