Rich Butterscotch Pudding |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With 3 egg yolks, butter and a generous amount of brown sugar, this is one of my favorite puddings, so why not SPLURGE! Ingredients:
2 tablespoons butter |
1 cup evaporated milk |
3/4 cup dark brown sugar |
2 cups whole milk |
3 tablespoons cornstarch |
1/8 teaspoon salt |
3 large egg yolks |
1 1/2 teaspoons vanilla extract |
Directions:
1. Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
2. Bring to a boil and cook 30 seconds.
3. Remove from heat.
4. Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
5. Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
6. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
7. Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
8. Remove from heat; stir in vanilla.
9. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
10. Cover the pudding with plastic wrap; chill 3 hours.
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