Butterscotch Pudding
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 20 min |
| Source | Joy of Cooking (pg. 1019) |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 3 T cornstarch
- 3 T water
- 3 T unsalted butter
- 1/2 c packed dark brown sugar
- 1/2 c heavy cream (not milk)
- 1 1/2 c whole milk
- heaping 1/4 t salt
- 1 t vanilla
Preparation
Mix the water and cornstarch together until smooth. Set aside.
Melt the butter over low heat in a small, heavy saucepan. Stir in the brown sugar. Cook, stirring until melted and bubbly. Gradually stir in the cream. Stir over low heat until the butterscotch is dissolved. Add the milk and stir until blended. Remove from the heat and let cool to barely lukewarm.
Stir the cornstarch solution into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.
Pour the pudding into a bowl or cups, then press plastic wrap directly onto the surface to prevent a skin (unless you prefer it with a skin, like I do). Refrigerate for at least 2 hours or up to 2 days.
