Butterscotch Pudding
Homemade pudding made with browned butter.
Ingredients
- 6 tablespoons butter, unsalted
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- ½ cup whipping cream
- 3 large egg yolks, lightly beaten
- 1 cup dark brown sugar (packed)
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Cut the butter into pieces and melt in a heavy-duty stainless or light-colored saucepan. Cook on medium heat, stirring the whole time. It can take a few minutes for the butter to brown. It will foam and rise, so stir it down to see if the milk solids in the bottom are browning. Remove from the heat when the butter is lightly browned to prevent burning. Let cool while you prepare the other ingredients.
- Mix the cornstarch and 2 tablespoons of the milk in a large pourable bowl. Whisk until smooth. Add the rest of the milk, cream, and yolks. Whisk until blended. Add the sugar and salt. Whisk well.
- Pour all of the liquid mixture into the butter in the saucepan. Whisk constantly and cook on medium until it boils and thickens. Remove from the heat and whisk in the vanilla. Add plastic wrap to the top of the pudding to prevent it from drying out. Cool completely and serve chilled.
Notes
Serve Chilled
This pudding can be eaten warm, but it is better served chilled. Warm pudding can be too rich.Nutrition
Calories: 444kcalCarbohydrates: 47gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 79mgSodium: 232mgPotassium: 195mgFiber: 1gSugar: 35gVitamin A: 567IUVitamin C: 0.1mgCalcium: 138mgIron: 1mg
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