Butterscotch Pudding
Recipe GLPRd1acf899331489
A rich and creamy butterscotch pudding made with dark brown sugar, heavy cream, and milk, thickened with cornstarch and finished with butter and vanilla. This elegant dessert features the deep, complex flavor of butterscotch and is best served chilled with a dollop of whipped cream and a dusting of cocoa powder.
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Ingredients
½ cup packed dark brown sugar
2⅓ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
½ cup heavy cream
2 tablespoons unsalted butter, cut into cubes
1½ teaspoons vanilla extract
sweetened whipped cream, for garnish
cocoa powder, for garnish
Directions
In a heavy-bottomed medium saucepan, combine the dark brown sugar, cornstarch, and salt. Whisk these dry ingredients together until well blended.
Pour in about 1/2 cup of the milk and whisk vigorously until the mixture is smooth with no lumps.
Add the remaining 1 cup of milk and the heavy cream, whisking constantly to ensure the mixture is fully combined and free of lumps.
Place the saucepan over medium heat. Bring the mixture to a boil while whisking frequently to prevent scorching on the bottom. Once boiling, continue whisking constantly for 1 minute to fully thicken the pudding.
Remove the saucepan from heat immediately.
Add the cubed butter and vanilla extract to the hot pudding. Whisk vigorously until the butter is fully melted and incorporated and the mixture is smooth.
Pour the pudding into a serving bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours until thoroughly chilled. Serve cold, topped with sweetened whipped cream and a dusting of cocoa powder if desired.
