Name: Butterscotch pudding from the New York Times
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Cuisine: New York City
Ingredients: 4 large egg yolks; 3 Tablespoons corn starch; 1/2 teaspoon salt; 3/4 cup brown sugar (packed); 1 Tablespoon unsalted butter; 2 cups whole milk; 1 cup heavy cream; 2 teaspoons vanilla extract

New York City

Bowl

Whisk

Saucepan

Sieve

In a large heatproof bowl, whisk together the egg yolks, corn starch, and salt until it is lump-free. Set aside.

In a medium sized saucepan set over medium heat, warm up the brown sugar and butter until the brown sugar fully melts into a liquid, about 3-5 minutes.

Allow the mixture to cook another minute or so. It will start to darken in color and smell like it&#39;s starting to burn.

Take the saucepan off the stove and immediately add in the milk and heavy cream. Keep stirring and put the saucepan back on the burner. Continue to whisk until the hardened caramel re-melts. This may take about 5 minutes or so.

Pour about ½ to 1 cup of the hot milk mixture into the large bowl with the corn starch mixture. Whisk well until there are no more corn starch lumps. Pour this back into the saucepan and continue whisking until the pudding boils.

Reduce the heat to medium low and continue whisking until the mixture thickens.

Place a fine mesh sieve over another large heatproof container. Pour the pudding through the sieve to drain out any cooked egg bits. Stir in the vanilla and mix well.

Divide the pudding among 4-6 ramekins. Place plastic wrap over the top and chill in your refrigerator for at least 2 hours or until cooled.

Top with whipped cream, chocolate shavings, or baking chips as desired.

Butterscotch pudding from the New York Times

Utensils needed:

Overview

Category

Cuisine

Tagged with