Homemade Butterscotch Pudding
Ingredients:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Directions:
In a medium saucepan, whisk together brown sugar, cornstarch, and salt. Gradually add milk and heavy cream, whisking until smooth.
Place the saucepan over medium heat, stirring frequently until the mixture thickens and starts to bubble (about 5-7 minutes).
In a separate bowl, whisk egg yolks. Slowly pour about 1/2 cup of the hot mixture into the yolks, whisking constantly to temper them.
Pour the egg mixture back into the saucepan and continue cooking for 2-3 more minutes, stirring constantly, until thickened.
Remove from heat and stir in butter and vanilla. Pour into ramekins and chill for at least 2 hours before serving.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 250 per serving | Servings: 4
Tips:
For extra depth of flavor, use dark brown sugar instead of light brown sugar.
Serve with a dollop of whipped cream and a sprinkle of sea salt for a gourmet touch.
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