Butterscotch Pudding
Full of buttery toffee flavors, this no-fuss pudding is topped with a decadent salted caramel drizzle.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 528
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 528
1 1/2 cups packed brown sugar, light or dark
1/4 cup cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
4 large eggs yolks
2 tablespoons butter
1/2 cup salted caramel sauces, for serving
Sea salt flakes, for serving
Unsweetened whipped cream, for serving
Directions:
Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
Source: foodnetwork.com
Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
