Butterscotch Pudding
Instructions:
A good butterscotch dessert is hard to beat—and
fairly simple: some caramelized sugar, a touch of
butter, and a little salt for contrast.
5 large egg yolks, at room temperature
11⁄2 tablespoons cornstarch
1⁄4 cup packed dark brown sugar
1⁄4 cup granulated sugar
3 cups milk (regular, low-fat, or fat-free)
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1⁄4 teaspoon salt
Makes 6 servings
- Whisk the yolks in a medium bowl until smooth, creamy, and thick, about 2 minutes. Whisk in the cornstarch until smooth. Set aside.
- Cook both sugars in a large saucepan set over medium heat, stirring almost constantly, until melted and golden, about 5 minutes.
- Meanwhile, heat the milk in a medium saucepan over medium-low heat until little bubbles fizz around the pan’s inner edge.
- Stirring all the while, slowly add the warmed milk to the caramelized sugar. The mixture will froth at first, then the sugar will clump in the milk. Keep stirring over the heat until the sugar has calmed down and then remelted.
- Whisk about half the hot milk mixture into the egg yolks in a slow stream, then whisk this combined mixture back into the pan until smooth. Reduce the heat to low and whisk constantly until the first bubble, about 1 minute.
- Remove the pan from the heat and whisk in the butter, vanilla, and salt until smooth. If desired, strain the pudding through a fine-mesh sieve or a colander lined with cheesecloth to get rid of any inadvertent egg bits. Divide between six 1⁄2- or 3⁄4-cup ramekins or custard cups. Refrigerate until set, about 4 hours or up to 3 days.