Hometown Recipes: Old Fashioned Butterscotch Pudding With a Modern Twist
BY ERIN WALGAMUTH
I have mentioned before that when I was a youngster I loved making pudding. Most of the pudding recipes I used came from my mom’s paperback Betty Crocker cookbook. I still have the book which is held together with a rubber band. Ah, the memories!
Lately I have seen recipes in cooking magazines for Butterscotch Pudding which set off a yearning for the ones I made long, long ago. I decided to dress this one up a bit with the addition of dark chocolate and sea salt, yum!
This recipe is super easy to make and you probably have all the ingredients on hand. I will serve this pudding all dressed up with the chocolate to dinner guests, but plain and unadorned, it’s still a delicious, healthy dessert for the whole family! Enjoy.
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Note: If you would like to top the pudding with chocolate and sea salt, chill the pudding throughly, then add the warm chocolate and salt just before serving. You can evenly spread about a tablespoon of warm chocolate over the top of each pudding, then sprinkle with salt. Or, put a dollop of chocolate on the top of each pudding and sprinkle with salt. Warm caramel sauce with salt and maybe a dollop of homemade whipped cream would be another nice topping.
Start to finish is about 15 minutes
Refrigeration time is about 1 hour
You will need-
- 2 quart saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon
- 4- ¾ cup ramekins
- Plastic wrap
- 2/3 cup packed dark brown sugar
- 2 tablespoons corn starch
- 2 cups milk (I used 2%)
- 2 large egg yolks
- 2 tablespoon butter cut into pieces
- 2 teaspoons vanilla extract
- Optional- 2 ounces dark chocolate, melted (I did this in the microwave)
- Sea salt flakes
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Put the saucepan on your stove top and add the brown sugar and corn starch. Stir with the whisk to combine (push down on any sugar lumps to break them up).
Whisk together the milk and egg yolks until blended.
Slowly whisk the milk mixture into the sugar mixture until combined.
Turn heat to medium and stir constantly until mixture comes to a boil. Boil for 1 minute stirring constantly. Remove pudding from heat and whisk in the butter and vanilla.
Divide pudding among the ramekins. Let cool slightly and cover with plastic wrap. Chill puddings in the refrigerator for an hour or until chilled through.