Ultimate Butterscotch Pudding Cooks Illustrated Recipes

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BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 8

1/2 cup packed dark-brown sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

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