Butterscotch Pudding

Yield: 8 Servings

Ingredients

• 8  tablespoons  (1 stick) unsalted butter
• 2  cups  packed dark brown sugar
• 1/2  teaspoon  salt
• 6  tablespoons  cornstarch
• 5  cups  whole milk
• 4  large egg yolks
• 1  cup  heavy cream
• 1  teaspoon  vanilla extract

Preparation

Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.

In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.

Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.

Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously. Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes. Remove from heat and whisk in vanilla. Strain pudding through a fine-mesh sieve into a large measuring cup or bowl. Divide among 8 1-cup ramekins or custard cups.

Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding. Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.

Nutritional Information

Calories:

558

Fat:

30g (sat 18g)

Protein:

7g

Carbohydrate:

69g

Fiber:

0g

Cholesterol:

198mg

Sodium:

266mg