It’s hard to believe such a simple pudding can taste so decadent, but this butterscotch treat is a real crowd-pleaser. The whisky helps boost the butterscotch flavour, but you can omit it if you prefer.
MAKES: 6 servings
PREP TIME: 15 minutes
COOKING TIME: about 12 minutes
CHILLING TIME: at least 3 hours
INGREDIENTS:
- ¼ cup unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 3 Tbsp cornstarch
- ½ tsp fine sea salt
- 2 ½ cups whole milk
- 2 large eggs
- 2 tsp whisky (optional)
- 1 tsp vanilla extract
- Whipped cream and toasted chopped pecans for garnish (optional)
INSTRUCTIONS:
- Place the butter in a large bowl. Set aside.
- In another large bowl, whisk together the sugar, cornstarch and salt. Whisk in ¼ cup of the milk. Whisk in the eggs until smooth.
- In a large saucepan, bring the remaining 2 ¼ cups of milk to a boil. Gradually whisk a little of the hot milk into the sugar mixture. Slowly add the remaining hot milk, whisking constantly, until the mixture is smooth.
- Return the milk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and is the consistency of mayonnaise, about 10 minutes. Don’t worry if it starts to bubble, just turn down the heat a little and keep whisking.
- Remove from the heat and whisk in the whisky (if using) and vanilla extract. (For a silky-smooth pudding, pour it through a fine-mesh sieve.)
- Pour the milk mixture into the bowl with butter. Whisk until the butter melts.
- Spoon the pudding into six individual dishes or a large serving bowl. Lay a piece of plastic wrap directly on the surface of the puddings, then chill for at least 3 hours, or overnight. (The ungarnished puddings can be covered and refrigerated for up to 3 days.) Garnish the puddings with whipped cream and chopped pecans (if using).
CHANGE IT UP
- Butterscotch Parfait: Layer the pudding with chopped pecans or crushed ginger snaps, then garnish with softly whipped cream.
