Butterscotch Pudding

I have had a lot of egg yolks to use up recently. In an effort to do so I thought I would make myself some homemade pudding. Homemade pudding is sooooooo much better than the box kind sold in the stores! If you’ve never made homemade pudding, you should try it. It’s not that hard, really. Especially not this recipe.

If you read my blog even semi-regularly, you know I’m obsessed with certain foods and flavors: pancakes, peanut butter, red velvet anything, mac and cheese, pizza and brown butter anything. I wanted to make a jazzy pudding instead of your normal chocolate or vanilla. And what can jazz up any dish? Anything at all? (Really, I swear!) Brown butter!

ingredients.

• 4 T. unsalted butter
• 1 c. brown sugar
• 3/4 tsp. sea salt
• 3 T. cornstarch
• 2 1/2 c. whole milk, divided
• 3 egg yolks
• 1 tsp. vanilla

directions.

1. In a medium sauce pot, brown butter over medium low heat until the butter bubbles, turns brown and smells nutty. Watch it closely  so it doesn’t burn. Remove from heat and immediately stir in brown sugar and salt. Once the sugar is completely moistened with the butter, whisk in two cups of milk.
2. In a small bowl whisk together the remaining half cup of milk and the cornstarch until smooth. Whisk in the eggs. Whisk the egg mixture into the milk and butterscotch mixture and heat over medium, whisking constantly, until the pudding thickens.
3. Remove from heat and stir in vanilla. Pour into individual cups (4-6) or into a large bowl and cover well with plastic touching the surface (to prevent a skin from forming), allow to cool and chill until ready to serve. Serve with softly whipped , unsweetened cream.

Holy hell. This is a strongly flavored pudding. It’s definitely very brown sugary tasting so you would want to be a fan of brown sugar to try this pudding.

It really is a good idea to cover the pudding with Saran wrap during the cooling process. I know, I know. The final product looks like sh*t. It will have crevasses from the Saran wrap mold. You know how to fix that? Cover it completely with whipped cream and no one will even know the difference. Or, give it a good stir before serving if you’re not into whipped cream. (Seriously are you not into whipped cream?!) If you don’t use Saran wrap you run the risk of having a skin form on top the pudding. It’s gross. You don’t want that. Take it from me. Saran wrap is your friend for this recipe!

Recipe rating: 