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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



1. 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.
   
   
2. 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.
   
   
3. 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.