Butterscotch Pudding
(from kylerhea’s recipe box)
from
— “Classic Home Desserts”by Richard Sax (Houghton Mifflin Harcourt, 2000)Comfort food, nursery pudding, grown-up bliss. This butterscotch pudding is all three and more. Want to turn it into a pie? Bake an 8-inch chocolate cookie crumb crust. Pour all of the cooled pudding into the crust and top with a cloud of whipped cream. Or, if you want to be oh-so-trendy, sprinkle portions with a few flakes of Maldon salt.
Source: Seattle Times
Serves 4 peopleCategories: August2010, dessert, puddings
Ingredients
- 3 cups whole milk, divided
- 4 large egg yolks
- 3/4 cup packed dark brown sugar
- 1/4 cup cornstarch, spooned lightly into a measuring cup (do not pack)
- 2 tablespoons cold unsalted butter, cut into pieces
- 2 1/2 teaspoons pure vanilla extract
- Whipped cream flavored with vanilla extract, for serving (optional)
Directions
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Rinse a heavy nonreactive saucepan with cold water, and shake out the excess water (this helps prevent the milk from scorching). Bring 2 ½ cups of the milk nearly to a boil. Meanwhile, in a mixing bowl, whisk together the remaining ½ cup milk, the egg yolks, brown sugar and cornstarch until smooth.
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Pour about ½ cup of the hot milk into the egg yolk mixture and whisk vigorously. Repeat the process 2 more times. Pour the warmed yolk mixture into the pan of hot milk and bring to a boil, whisking over medium heat. (I like to switch to a rubber spatula to keep the pudding from sticking.) Boil, stirring constantly (be sure to stir at the edges of the pan), for 2 minutes. Remove from the heat and stir in the butter and vanilla.
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Strain the pudding through a fine sieve into a clean bowl. Transfer the pudding to 4 individual serving dishes, preferably glass sundae dishes. If you want to prevent a pudding "skin"from forming, lay a circle of wax paper directly on the surface of the pudding. Chill for 2 to 3 hours. Serve topped with vanilla-flavored whipped cream, if you like.