Butterscotch Pudding

Adapted from Ripe For Dessert
[https://www.amazon.com/dp/0066212464?tag=davidleboviswebs&link_code=as2&creativeASIN=0066212464&creative=374929&camp=211189] (Harper
Collins)

Servings: 4 servings

Author:

🧂 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

1 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.
2 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.
3 Gradually pour the remaining milk into the melted brown sugar, whisking
constantly, then whisk in the cornstarch mixture as well.
4 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.
5 Remove from heat and stir in the whiskey and vanilla. If slightly-curdled
looking, blend as indicated above.
6 Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least
four hours, before serving.

Butterscotch Pudding

🧂 Ingredients

Instructions

Welcome to RecetteBook