Butterscotch Pudding Recipe
3 cups whole milk
¾ cup dark brown sugar
¼ cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 ½ teaspoons pure vanilla extract
2 tablespoon unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream
In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.
Whisk in ½ cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.
Then pour the remaining 2 ½ cups of milk into the saucepan and bring just to a boil.
Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise about 2 minutes.
Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
Pour into 4 bowls or dessert cups. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.
Garnish each pudding with a large dollop of softly whipped cream.