I’ve never really had butterscotch pudding, but my husband has been sick and was craving it. Finding it in a store was tough so I went to good old google and found a couple of recipes that I put together to make this one. Not bad for my first time. Learned a few things.
- 1 1/2 cups of light brown sugar
- 1/4 cup of cornstarch
- 1/2 tsp of kosher salt
- 3 cups of whole milk
- 4 large egg yolks
- 1/2 tsp vanilla extract
- 2 tbsp of butter
Cooking: In a medium non-stick sauce pan add sugar, cornstarch and kosher salt. Whisk it together until all the lumps are gone and it’s nice and mixed. In another bowl (easiest in a large liquid measuring cup) add milk, egg yolks and vanilla. In the cold sauce pan mix dry and wet ingredients until the sugars have dissolved. Put the pan over medium heat and mix gently. You’ll start to see it getting thicker. This takes about 10 minutes. And here’s the thing. You have to keep stirring it. I left it alone for a few minutes and the bottom started sticking. Not a killer but lesson learned. You’ll keep mixing until you see and feel it getting really thick. You’ll know when it’s pudding. Transfer to a bowl and put in the fridge until it gets nice and cold. You can serve with whipped cream but I liked it all by itself.