2000s Recipes + Menus
Butterscotch Pudding
Serves4
- Active Time:15 min
- Start to Finish:1 3/4 hr
February 2009
For too long, butterscotch has been synonymous with cloying, artificially flavored desserts—but we’ve recaptured its true flavor in this rich and velvety pudding. View more of our favorite recipes from this issue.
- 1/2 cup packed dark brown sugar
- 2 tablespoons plus 2 tsp cornstarch
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 teaspoon pure vanilla extract
-
Accompaniment:
lightly sweetened whipped cream
-
Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
- Keywords
- ruth cousineau,
- dessert,
- dairy
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