How to make Butterscotch Pudding
Judge Kyla Kennaley shows how to master this old school treat
This simple pudding recipe will be a hit around the dinner table. Using dark brown sugar will give this classic pudding its deep colour and rich caramel flavour. Give it a boost of caramel flavour by sprinkling toffee bits over top of the whipped cream before serving.
Prep time: 30 min
Total time: 3 hr 30 min
- 3 cups (750 ml) whole milk
- 1 cup (225 g) packed dark brown sugar
- 5 (85 g) egg yolks
- ¼ cup (18 g) cornstarch
- 1/2 tsp (2 g) salt
- ¼ cup (60 g) butter
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (125ml) whipped cream
Bring the milk to a simmer in a medium saucepan over medium-high heat.
Whisk together the brown sugar, egg yolks, cornstarch and salt in a large bowl until the mixture forms a thick, glossy paste.
Whisking constantly, slowly stream the milk into the egg mixture, taking care to add slowly so as not to scramble the eggs.
Return mixture to the saucepan and cook until thickened, whisking constantly, over medium heat, until large bubbles begin to break the surface, about 10 to 15 minutes. Remove from heat; stir in butter and vanilla.
Transfer to a bowl and cover with plastic wrap that touches the surface of pudding. Refrigerate until set, about 3 hours.
Divide the pudding evenly into serving bowls and dollop with whipped cream before serving.
Yield: Makes 6 to 8 Servings