This is a delicious butterscotch pudding recipe, perfect for an everyday dessert with a whipped cream topping.
I have used dark brown and light brown sugar (pictured) in the pudding, and both taste great. I recommend a dark brown sugar or muscovado for the richest brown sugar flavor and deepest color.
See the tips below the recipe for a simple whipped cream recipe.
- 3 large egg yolks
- 1 cup dark brown sugar, packed
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups milk
- 3/4 cup heavy cream
- 3 tablespoons butter, cut into small pieces
- 2 teaspoons vanilla extract
Whisk egg yolks in a small bowl or a 2-cup measuring cup and set aside.
In a medium saucepan, combine the brown sugar and cornstarch and salt. Stir with a whisk until well blended.
Whisk in milk and cream and place the pan over medium heat. Continue cooking, whisking constantly, until the mixture is simmering and thickened.
Remove the pan from heat and whisk about 1 cup of the hot mixture into the egg yolks.
Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, whisking constantly, until the mixture is simmering once again. Continue cooking and whisking for 1 minute.
Place a fine mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract.
For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a "skin." Refrigerate until thoroughly chilled.
Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin and then refrigerate to chill thoroughly.
Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes cinnamon-sugar, if desired.
Simple Whipped Cream: Put 1 cup of heavy cream or whipping cream in a deep bowl. Beat with an electric mixer until soft peaks have formed. Add 2 to 4 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until stiff peaks form. Make whipped cream as close to serving time as possible; cover and refrigerate. Spoon on desserts just before serving.
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