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Butterscotch Pudding Recipe:
2 3/4 cups (660 ml) whole milk (full fat)
1 cup (210 grams) firmly packed dark brown sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/2 teaspoon salt (preferably kosher)
2 large egg yolks (34 grams)
1 large egg
1 1/2 teaspoons pure vanilla extract
3 tablespoons (42 grams) butter, cut into small pieces
Garnish: Lightly sweetened whipped cream
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Butterscotch Pudding: In a large heatproof bowl, whisk together the sugar, cornstarch, salt, egg yolks, and egg. Whisk in 1/4 cup (60 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer placed over a bowl as you will need to strain the pudding after it's cooked.
Pour the remaining 2 1/2 cups (600 ml) of milk into a heavy bottomed medium sized saucepan and bring just to a boil. Slowly pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Then pour the pudding mixture back into your saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat, strain, and whisk in the butter and vanilla extract.
Pour into six bowls or wine glasses. 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. If desired, garnish each pudding with a large dollop of softly whipped cream and a sprinkling of chopped chocolate and chopped pecans (or walnuts).
Makes about 6 servings.
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I'm all for puddings as they're the ultimate in comfort food. Perfect hot on a cold winter's day or when you're feeling under the weather. Perfect cold on a warm summer's day. And perfect for children or those who can't eat solid food. This Butterscotch Pudding is especially good as it has a delightfully rich toffee-like flavor and creamy smooth texture. I often like to serve it with a dollop of whipped cream and a sprinkling of chopped chocolate and pecans (or walnuts).
Unfortunately there is a trend for making puddings from a box but I encourage you to try making this recipe. Homemade Butterscotch Pudding uses everyday ingredients, most of which you will already have in your cupboard. When you make this pudding what you are really doing is making a 'cooked' custard. There is only one real difference between a pudding and a custard, and that is cornstarch (corn flour). Cornstarch is added to a cooked pudding so it becomes thick enough to eat with a spoon. The important thing is that puddings have to be cooked carefully as we do not want lumps or even worse, scorching. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula. When stirring it is important to reach the bottom, sides and corners of the saucepan. Once the pudding has become thick, like mayonnaise, remove it from the heat and strain the pudding to get rid of any lumps that may have formed. Then add the butter and vanilla extract. If you like your pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours). For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate.