Easy Butterscotch Pudding
INGREDIENTS:
2 cups whole milk or heavy cream
2 tablespoons + 1 teaspoon cornstarch
2 egg yolks
1 cup butterscotch morsels
1/4 teaspoon salt
1 teaspoon vanilla extract
chopped nuts for garnishing, optional
For the chocolate butternut topping, optional:
1/3 cup chocolate chips (semi-sweet or dark)
1/3 cup butterscotch morsels
3 tablespoons whole milk
INSTRUCTIONS:
For the pudding:
- Add milk, egg yolk, and cornstarch into a medium heavy bottom pan on medium heat.
- Whisk constantly until milk is hot but not boiling.
- Remove from heat. Add butterscotch morsels and salt.
- Whisk until smooth.
- Return pan to the burner set medium low to melt any remaining clumps, whisking constantly.
- Increase heat to medium high, whisking constantly until the pudding bubbles and thickens.
- Remove from heat. Stir in vanilla extract.
- Strain pudding through a fine mesh sieve to remove any lumps.
- Pour into 4 individual size cups.
- Cover lightly with plastic wrap to prevent a layer of skin from developing.
- Chill for at least one hour.
- Serve pudding as is or with chocolate butterscotch topping. Allow pudding to chill for an hour prior adding the topping for clean layers.
- Garnish with chopped nuts, optional
For the chocolate butterscotch topping, optional:
- Place chocolate chips and butterscotch morsels, and milk in a microwavable bowl. Microwave for 30 seconds.
- Whisk to smooth out most of the mixture.
- Microwave for and additional 20 second interval. Whisk smooth
- Microwave another 20 second interval, if needed to a obtain a smooth consistency.
- Pour over chilled pudding.
- Serve over pudding.
Recipe Notes:
- Microwave cook time is based on 1000W microwave. Adjust cooking time accordingly based on the wattage of your microwave.
- The chocolate chips and butterscotch topping could also be made on the stovetop. Place a heat proof bowl over a pan of simmering water (without touching the water) to melt the mixture.
- I use whole milk for this recipe but cream would make it even more lush.
- The pudding keeps well up to three days, refrigerated.