Ingredients:
3
tablespoons unsalted butter
1/2 cup dark brown sugar, firmly packed
1/2 cup heavy cream (not milk)
1 1/2 cup whole milk
1/4 teaspoon salt, heaping
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla
Whipped cream
Directions - Butterscotch Pudding:
In a heavy saucepan melt butter. While heating whisk in dark brown
sugar. Cook until melted and bubbly. Next, gradually stir in heavy
cream. Stir continuously over low heat until the butterscotch mixture is
dissolved.
While heating, whisk whole milk and salt into the saucepan. Whisk until
well blended. Remove saucepan from the heat and let milk mixture cool to
barely lukewarm.
In a
separate small bowl mix water and cornstarch until it forms a completely
smooth paste. Briskly combine cornstarch-paste to the milk mixture in
the heavy saucepan. Cook pudding over medium-high heat until it begins
to thicken.
Reduce the heat to low. Whisking quickly, bring pudding to a simmer and
cook for 1 minute. Remove from the heat, then stir in vanilla.
Pour
the pudding into a large ceramic container. If you do not want a skin to
form, immediately press plastic wrap directly onto the surface of the
pudding.
Refrigerate for at least 2 hours or up to 2 days. Serve in small
decorative bowls with whipped
cream.
Yields 4 servings of
butterscotch pudding.