Here's my second pass at butterscotch pudding. The caramelized sugar and butter adds another layer to the pudding flavor but this is in exchange for the extra work to dissolve the caramel into the milk.
Ingredients
- 2-2/3 cups milk, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup butter
- 1 cup brown sugar
- 2 teaspoons of scotch
- 1 teaspoon vanilla extract
Directions
In a large bowl, mix 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 remaining milk to boil and remove from heat.
In another pan, melt the butter. Add the sugar and salt and caramelize -- about 5 minutes.
Remove from heat and then slowly add the hot milk -- about a 1/2 a cup at a time until both mixtures have been combined.
Slowly whisk heated milk/sugar into cornstarch mixture.
Once combined, pour the contents of the bowl into the saucepan and return to heat.
Stirring constantly, bring to a simmer. Cook for another minute then remove from heat.
Add vanilla and scotch 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.
Adapted from
Adaptations
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