BUTTERSCOTCH PUDDING
This cornstarch-based butterscotch pudding makes an insanely delicious dessert right from ingredients you likely already have in your kitchen. Butter, dark brown sugar, heavy cream, vanilla, and maybe even a touch of scotch. Heaven.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar, and cook, stirring frequently, until the brown sugar is melted and bubbling.
- Add 1/2 cup of the heavy cream, and stir for about a minute.
- Whisk in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
- Remove from heat, and let cool until lukewarm.
- Place pan back on the stove, this time over medium high heat.
- In a small bowl, mix together the cornstarch and water. Pour it into the pudding mixture and stir constantly until the pudding boils and begins to thicken, about 5 minutes.
- Turn heat to low, continuing to stir vigorously for about 3 more minutes until the mixture is nice and thick.
- Remove from heat and whisk in the vanilla and scotch if using.
- Divide between four cups or bowls.
- Cover with plastic wrap, pressing directly in the surface if you want to avoid a skin. Me, I never thought pudding skins were all that bad. In fact, they're really kind of good. Is it okay to admit that?
- Chill for a couple of hours (or up to a couple of days).
- Add a dollop of whipped cream and serve.
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