Butterscotch Pudding
Ingredients
The pudding
-
1½
cups
whole milk
-
1
cup
heavy cream
-
3
large
egg yolks
-
2
tablespoons
cornstarch
-
¾
cup
dark brown sugar
-
3
tablespoons
water
-
½
teaspoon
salt
-
3
tablespoons
unsalted butter
-
1
teaspoon
vanilla extract
-
1
tablespoon
scotch or bourbon
Optional toppings
-
to taste
salted caramel
-
to taste
Heath Bar toffee bits
-
to taste
homemade whipped cream
Instructions
- Whisk together whole milk and heavy cream, then set aside.
- Whisk egg yolks and cornstarch together and set aside.
- In a saucepan, combine brown sugar, water, and salt, and cook until caramelized.
- Slowly whisk in the milk and cream mixture, then bring to a boil.
- Temper the egg yolk mixture with some of the hot pudding, then add it back to the pot.
- Reduce heat and cook until thickened, then stir in butter, vanilla, and bourbon.
- Cool for 5 minutes, then pour into serving dishes and refrigerate for 4-6 hours.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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