Butterscotch Pudding
(from APechaitis’s recipe box)
For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked egg.
Source: Cook's Illustrated April 2007 (from RecipeThing user jerseyjenny)
Prep time: 10 minutes
Cook time: 5 minutes
Serves 4 people
Ingredients
- 1/2 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon table salt
- 3 1/2 cups half-and-half
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1/2 cup butterscotch or caramel sauce
Directions
-
Combine sugar, cornstarch, and salt in medium saucepan. Slowly whisk in half-and-half and then yolks.
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Bring mixture to a simmer over medium-high heat, whisking gently but constantly and scraping bottom and sides of pot. Reduce heat to medium and cook, stirring constantly, until pudding is thick and coats back of a spoon, 1 to 2 minutes.
-
Strain pudding through fine-mesh strainer into bowl, scraping inside of strainer with rubber spatula to pass pudding through. Stir butter, vanilla, and butterscotch or caramel sauce into pudding until butter is melted. Press plastic wrap directly on surface to prevent skin from forming and refrigerate until set, about 3 hours.