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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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What's the third best flavor among adults for pudding? Yup Butterscotch, well it is among my friends anyway. I bet you'll agree once you try this. NOTE: Prep time and cook time does not include the refrigeration time of 3 hours to set the pudding. Ingredients:
1 1/2 cups whole milk |
2 tablespoons cornstarch |
1/4 cup sweet butter |
1/2 cup dark brown sugar |
8 large egg yolks |
1 pinch salt |
1 teaspoon lemon juice |
1/2 teaspoon vanilla extract |
Directions:
1. Whisk together milk and cornstarch in a medium bowl.
2. Melt the butter in a large heavy saucepan over medium heat. Add the brown sugar and cook, frequently whisking, for 2 - 3 minutes until the mix is smooth and bubbling. Slowly and carefully pour in the milk mix - careful it may splatter a bit - whisking constantly. Cook while whisking for about 2 minutes until the mix is hot and there are no lumps of sugar left. Remove from heat.
3. Whisk together the egg yolks and salt in a medium bowl. Slowly pour in the milk mix whisking constantly. Return the mix to the saucepan and cook over medium low heat, for 6 - 8 minutes always whisking. Cook mix until it comes to a boil and large bubbles rise to surface.
4. Immediately pour the mix through a fine strainer set over a bowl. Whisk in the lemon juice and vanilla. Let cool for 15 minutes, occasionally whisking to keep a skin from forming.
5. Divide pudding among 4 ramekins or custard cups. Place a piece of plastic wrap on the surface of pudding (directly on the pudding) so no skin forms. Let cool to room temperature and then refrigerate for 3 hours or til thoroughly chilled and set. You can also refrigerate upto 2 days if making ahead.
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