Butterscotch Pudding I
Recipe type: Puddings and Custard
Serves: 8
  • 1/2 Cup butter (1 stick)
  • 1 3/4 Cups brown sugar (packed)
  • 1 1/2 Cups whipping cream
  • 7 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 Cups milk
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 Cup brewed espresso or strong coffee; (optional) (or 1/3 Cup maple syrup)
  1. Combine the butter and the brown sugar in a saucepan over low heat. Simmer 5 minutes, stirring. Add the cream and stir until smooth.
  2. Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, 5 minutes.
  3. Whisk 1 Cup of the mixture into the egg yolks, then return to the pan. Add the vanilla and optional espresso or maple syrup. Reduce the heat to low and cook, stirring, 1 minute. Strain and pour into 8 custard Cups. Serve warm or cold.
This recipe yields 8 servings.

Each serving: 468 calories; 260 mg sodium; 185 mg cholesterol; 25 grams fat; 15 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 0.06 gram fiber.

NOTES: Recipe based on the one used at Wolfgang Puck's defunct restaurant Eureka.
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