Butterscotch Pudding
Serves 6
3 cups whole milk
6 tbsp. unsalted butter
¾ cup packed dark brown sugar
2 eggs
3 tbsp. cornstarch
¾ tsp. salt
1 tsp. vanilla extract
whipped cream for garnish (optional)
In a sauce pan, heat milk over medium-low heat until scalded.
While milk is heating, melt butter in a medium-heavy sauce pan over moderate heat and stir in brown sugar.
Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.
Carefully add hot milk (mixture will bubble and steam) and cook over moderately low heat, stirring, for about 1 minute until sugar mixture is dissolved. Remove pan from heat.
In a medium bowl that will fit over a double boiler, whisk the eggs, cornstarch, and salt together. Add warm brown sugar mixture in a slow stream, whisking constantly.
Set bowl over a double boiler of simmering water, or place mixture in a heavy-bottomed pot on low heat. Cook pudding, stirring with wooden spoon constantly, for 5 to 10 minutes, or until mixture thickens.
Remove from the heat and cool pudding for 5 minutes, whisking occasionally. Stir in the vanilla extract.
Divide hot pudding among six 1-cup ramekins or other heat-proof dishes. Chill puddings, covered (if you don’t want skins to form).
Serve puddings, topped with whipped cream if you desire.
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