Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.
1 cup whole milk, divided
2 1/2 tablespoons cornstarch
1 1/2 cups 2% reduced-fat milk
1 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 large egg yolks
1 tablespoon cold butter
How to Make It
Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.
Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly. Remove from heat. Add 1 tablespoon butter, and stir until butter melts.
Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.
well, we ate it. i found this thin and not too flavorful. did use all 2% milk but that really shouldn't make so much difference. It was more like a not very eggy egg custard with a brown sugar flavoring. i think "butterscotch" really requires browning sugar in butter, just as you would for a butterscotch brownie. I
YUM! This was easy to halve - it is just my husband and me and wanted a treat without too many leftovers. I didn't have whole milk, but did have some half & half - so mixed a bit of that w/ the 2%... Tastes great.
Super rich and butterscotchy/caramelly. Easy to make. Used all 2% milk and 3 egg yolks because that was what I had. Turned out beautifully. Included this in the rum and butterscotch grown-up jellied dessert featured on the last page of the August 2014 CL. Was really interesting and tasty that way -- the alcohol in the rum jelly cut right through the sweetness of the pudding and made it feel grown-up for sure. Just be sure to use glasses with corners in the bottom so the pudding won't slide when you tip the glass to pour the gelatin down the side.