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Butterscotch Pudding

Yield 8 Servings


  • 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

Nutrition Information

  • calories 558
  • fat 30 g
  • satfat 18 g
  • protein 7 g
  • carbohydrate 69 g
  • fiber 0 g
  • cholesterol 198 mg
  • sodium 266 mg

How to Make It

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

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

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

  4. 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.

  5. 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.