Butterscotch Pudding
A basic recipe for the old fashioned diner dessert. Creamy and full of butterscotchy goodness.
Ingredients
- 2¼ cups whole milk
- 3 tablespoons cornstarch
- 2 tablespoons butter
- ½ cup brown sugar
- ¼ teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla
Instructions
- In a medium bowl or large measuring cup, whisk together whole milk and cornstarch. Set aside.
- In a medium saucepan combine butter, brown sugar and salt. Cook on medium heat, stirring constantly until brown sugar melts. Cook 1-2 minutes until the mixture becomes candy like.
- Add milk mixture and whisk vigorously. The brown sugar might clump up like candy but this is normal, just keep whisking. Be sure to scrape everywhere inside the saucepan to dissolve all the sugar. Allow the mixture to come to a boil over medium heat, whisking constantly. Cook for 2 minutes until smooth and thickened.
- Beat egg yolks in a small bowl or the same measuring cup and add a few spoons of the hot pudding mixture. Whisk quickly to avoid cooking the yolks. Repeat this a few times until about ½ cup of the hot mixture has been added. Add the yolk mixture back into the hot pudding and return to heat. Cook on low for an additional minute. Remove from heat.
- Add vanilla and stir well. It will seem thin right now but it will thicken as it cools. Strain the pudding into a bowl through a fine sieve. Place plastic wrap directly onto pudding to avoid forming a skin. Chill 3-4 hours before serving.