Posted by fourclankitchen on February 1, 2010
If you have only tasted store bought butterscotch pudding you are in for a treat. This recipe, which takes less than 15 min to prepare from scratch to finish, is basically butter, brown sugar and cream, thickened with cornstarch. Other recipes use egg as a thickener or both egg and cornstarch to produce this delectable concoction.
1/2 cup packed dark brown sugar (light brown sugar is fine, but will not have the rich brown color)
2 tablespoons plus 2 tsp cornstarch
1/4 tsp salt
1 1/2 cups whole milk (1 used 2% milk; it tasted and “jelled” just fine)
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 teaspoon pure vanilla extract
Whisk together brown sugar, cornstarch, and salt in a heavy bottomed medium saucepan. Whisk in milk and cream. Continue to whisk till the mixture comes to a boil. Boil for 1 min longer, whisking continuously. Remove from heat and whisk in butter and vanilla. Pour into serving bowls, chill until cold, at least 1 1/2 hours. The original recipe calls for covering the surface with wax paper to prevent a skin from forming on the pudding. I don’t mind the skin and skip this step.
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