Still on the pudding kick. The only reason I made a couple of tweaks was to use up some whipping cream from my fridge, which made this super rich.
Ingredients
- 1-2/3 cups milk, divided
- 1 cup whipping cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons of vanilla extract
- 1 egg
4-6 servings
Directions
In a large bowl, mix sugar, cornstarch, and salt. Slowly whisk in 2/3 cups milk, making sure you avoid lumps. Add egg and mix well.
In medium saucepan, bring the cream and remaining milk to boil.
Slowly whisk heated milk/cream into cornstarch mixture.
Once combined, pour the contents of the bowl into the saucepan and return to heat.
Stirring constantly, return heat and bring to simmer. Cook for another minute then remove from heat.
Add vanilla and mix well.
Spoon into serving cups and chill. (Or eat warm if you can't wait for it to cool.)
*Plus however long you'd want to wait for it to cool.
15 minutes*
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Comments
All right. So when chilled, this also kept it's smooth texture -- which didn't happen with my first attempt at butterscotch pudding. The process on this one slightly different. Also, I may have covered and refrigerated the pudding too quickly. Will let you know what I discover when I make a second attempt at the butterscotch.