Recipe

Butterscotch Pudding Recipe

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Ingredients

Directions

Step #1 In a large saucepan, mix the milk & cream & bring to a simmer over med-heat/flame.
Step #2 as soon as possible turn off the heat & set aside.
Step #3 In a large, heavy skillet, melt the butter over medium-high heat.
Step #4 stir in the the brown sugar, & cook 5 to 7 mins, raise the heat to medium-high, stirring constantly, to caramelize the mixture.
Step #5 (You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
Step #6 ) Whisking constantly, slowly add the butter/brown sugar mixture to the hot milk/cream mixture.
Step #7 If the mixture is not smooth, mix for 20 seconds with a hand mixer or pour through a fine sieve.
Step #8 Put the egg yolks in a medium bowl.
Step #9 Whisk in about 1/2 c of the hot milk mixture.
Step #10 Whisk in the cornstarch & salt until dissolved.
Step #11 Whisk in the cornstarch mixture back into the hot mixture in the saucepan.
Step #12 Whisking constantly, cook over medium-high until thick & just boiling.
Step #13 When the mixture thickens, the whisk will leave trail marks on the bottom of the pot & the mixture will have a few large bubbles boiling up to the top.
Step #14 Turn off the heat & whisk in the vanilla extract.
Step #15 pour this into 6 to 8 custard c, ramekins, uncovered, or mugs & chill, at least 2 hrs or overnight.
Step #16 Serve chilled.
Step #17 --.
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