Butterscotch Pudding


  • 3 large egg yolks
  • 1 tbsp cornstarch
  • 1 1/2 cups milk, divided
  • 2 tbsp. unsalted butter
  • Pinch of coarse salt
  • 2 tbsp water
  • 1/2 cup plus 2 tbsp sugar
  • 1/2 tsp. vanilla

In a heatproof bowl, whisk together the egg yolks, cornstarch and ¼ cup of the milk until well blended; set aside.  In a small saucepan over medium heat, combine the remaining milk, butter and salt and heat, stirring frequently, until the butter is melted.  Set aside and cover to keep warm.

In a large saucepan, combine the water and sugar, stirring to moisten the sugar.  Place over high heat and stir constantly until the mixture comes to a boil.  Stop stirring and let the sugar mixture cook, occasionally swirling the mixture by moving the saucepan with a gentle swirling motion, until the sugar is a deep golden brown caramel. The mixture will have a toasty scent.

Reduce the heat to low.  Gradually and very carefully add the warm milk mixture into the caramel, whisking constantly.  The mixture will bubble furiously.  Cook, stirring constantly, until the mixture is smooth and the caramel is completely dissolved.  Gradually whisk the hot caramel into the egg mixture.  Return the mixture to the saucepan, set over medium heat and cook, stirring constantly, until the mixture comes to a boil.  Strain the mixture through a fine mesh sieve set over a medium bowl.  Whisk in the vanilla until smooth.

Divide the pudding between individual serving dishes and cover with a piece of plastic wrap directly against the surface of the pudding.  Pierce the plastic with a knife a few times to allow heat to escape.  Let cool until just warm, then refrigerate until well chilled, at least 2 hours.

From Annies Eats. Serves 3-4


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