Name: Butterscotch Pudding for the Dessert Plate
Prep time: 15 min
Total time: 15 min
Yield: 8 people
Ingredients: 1 ¼ cups dark brown sugar; 3 ½ tablespoons cornstarch; 1 teaspoon kosher salt; 2 whole eggs; 3 cups whole milk low fat is fine; 1 tablespoon vanilla extract; 6 tablespoons unsalted butter softened; 1 cup heavy cream; 1 tablespoon confectioner’s sugar; ½ teaspoon vanilla extract

Butterscotch Pudding for the Dessert Plate is filed under Custards and built around dark brown sugar, cornstarch, and kosher salt. Plan on 8 people.

Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pudding

1 ¼ cups dark brown sugar
3 ½ tablespoons cornstarch
1 teaspoon kosher salt
2 whole eggs
3 cups whole milk low fat is fine
1 tablespoon vanilla extract
6 tablespoons unsalted butter softened

For the Whipped Cream

1 cup heavy cream
1 tablespoon confectioner’s sugar
½ teaspoon vanilla extract

How the cooking goes

Choose a medium sauce pot with a heavy bottom for the best results. In the pot whisk together the dark brown sugar, cornstarch, and kosher salt.
Beat in eggs until the texture looks smooth and homogenous. There should be no streaks of eggs! Once incorporated whisk in the milk. Before you begin cooking the pudding measure or weigh out the butter and vanilla extract in small bowls so they are ready when you are!
Cook over a moderate flame, whisking constantly, until bubbly and thickened. Continue whisking after it boils until the bubbles dissipate. After the bubbles disappear continue boiling for 1 minute to thicken the pudding.
Remove pot from the burner then stir in butter and vanilla extract.
Pour the pudding into a bowl, individual cups or a plastic lined sheet pan. Cover with plastic wrap directly on the surface and poke a few holes to allow steam to escape. Refrigerate until set.
If your pudding is lumpy, strain through a metal sieve while hot.
Optional: To keep the pudding completely smooth, you should pour the hot pudding into a bowl set inn ice bath. Then cool actively with a whisk or spatula. This keeps it from clumping as it cools. Once cooled it can be loosened and smoothed by whisking vigorously.