How To Make Butterscotch Pudding from Scratch

Keep your pie, your layer cake, your tiramisu, and your tortes. When it comes to dessert, there is one old-fashioned showstopper that I know will win hearts and minds every single time — and that is butterscotch pudding, made from scratch.

Butterscotch pudding is my thing, you guys. It evokes wonder and amazement — did you really make this from scratch? — and yet it is so easy and homey, made from fresh milk and cream, right on your stovetop. From my kitchen to yours, here is your step-by-step guide to perfect butterscotch pudding.

INGREDIENTS

• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 1/2 cups whole milk
• 3 large egg yolks, beaten
• 4 tablespoons (1/4 cup) unsalted butter
• 3/4 cup tightly packed dark brown sugar
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

EQUIPMENT

• Large bowl
• Whisk with a long handle
• 4-quart saucepan
• Hot pads or oven mitts
• Shallow glass container with lid
• Fine mesh strainer (optional)
• Plastic wrap or wax paper

INSTRUCTIONS

1. Make a cornstarch slurry: Whisk the cornstarch with the salt in a large bowl. Slowly whisk in the milk until the mixture is smooth. (If you want to be sure you didn't miss any lumps, reach into the bowl and gently rub out any lumps between your fingers.)
2. Whisk in the egg yolks: Whisk in the egg yolks and set the bowl aside.
3. Melt the butter and brown sugar: To make the butterscotch, melt the butter in a deep 4-quart pan set over medium-high heat. When it has melted completely, whisk in the sugar.
4. Cook the butter and brown sugar: The sugar will look lumpy and grainy at first. Whisk vigorously with the butter. As it melts, it will smooth out and then become a liquid bubbling mass.
5. Whisk the melted sugar until it emulsifies: You will see the melted butter pooling up around the sugar; keep whisking until the butter and brown sugar are smooth and homogenized.
6. Cook just until smoke appears: Continue cooking the brown sugar until a small amount of smoke appears. Immediately remove the pan from the heat. (Be careful! The sugar is very hot.)
7. Whisk in the cream: Slowly whisk in the cream. Be very careful as you do this; the cream and sugar will steam up violently. Whisk thoroughly. It is normal for the sugar to seize into small, hard bits as the cream is added. Return to low heat and continue whisking until the sugar has melted.
8. ..........................................

For full instructions please see : www.thekitchn.com

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