Butterscotch Pudding
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Butterscotch Pudding
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Adapted from Ripe For Dessert (Harper Collins)
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Ingredients
- 4 tablespoons butter salted or unsalted
- 1 cup packed dark brown or cassonade sugar
- 3/4 teaspoon coarse sea salt
- 3 tablespoons cornstarch
- 2 1/2 cups (625ml) whole milk
- 2 large eggs
- 2 teaspoons whiskey
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
- In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
- Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
- Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
- Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
- Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
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