Easy Butterscotch Pudding

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:

    1. Add milk, egg yolk, and cornstarch into a medium heavy bottom pan on medium heat.
    2. Whisk constantly until milk is hot but not boiling.
    3. Remove from heat. Add butterscotch morsels and salt.
    4. Whisk until smooth.
    5. Return pan to the burner set medium low to melt any remaining clumps, whisking constantly.
    6. Increase heat to medium high, whisking constantly until the pudding bubbles and thickens.
    7. Remove from heat. Stir in vanilla extract.
    8. Strain pudding through a fine mesh sieve to remove any lumps.
    9. Pour into 4 individual size cups.
    10. Cover lightly with plastic wrap to prevent a layer of skin from developing.
    11. Chill for at least one hour.
    12. Serve pudding as is or with chocolate butterscotch topping. Allow pudding to chill for an hour prior adding the topping for clean layers.
    13. Garnish with chopped nuts, optional

For the chocolate butterscotch topping, optional:

    1. Place chocolate chips and butterscotch morsels, and milk in a microwavable bowl. Microwave for 30 seconds.
    2. Whisk to smooth out most of the mixture.
    3. Microwave for and additional 20 second interval. Whisk smooth
    4. Microwave another 20 second interval, if needed to a obtain a smooth consistency.
    5. Pour over chilled pudding.
    6. Serve over pudding.

Recipe Notes:

    1. Microwave cook time is based on 1000W microwave. Adjust cooking time accordingly based on the wattage of your microwave.
    2. 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.
    3. I use whole milk for this recipe but cream would make it even more lush.
    4. The pudding keeps well up to three days, refrigerated.

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