Butterscotch Pudding~

Adapted from Wolfgang Puck's restaurant, Eureka

 

3 ounces butter (3/4 stick)

1 cup plus 2 tablespoons dark brown sugar

1 1/4 cups half and half

5 tablespoons cornstarch

Dash of salt

2 cups milk

3 egg yolks

2 teaspoons vanilla


Combine butter and brown sugar and cook in saucepan over low heat.  Simmer 5 minutes, stirring.  Add half and half, stirring till smooth.


Combine cornstarch and salt in bowl.  Stir in 1/2 cup of milk until cornstarch is dissolved.  Add to saucepan with the rest of the milk.  Bring to boil over medium heat, stirring constantly.  Boil for 2 minutes, till thickened, while stirring.  Remove from heat.  Slowly whisk in egg yolks, stirring till smooth.  Add vanilla.


Return to heat and cook 1 minute while stirring.  Strain and pour into serving bowl or 6 custard cups.  May serve warm or cold.  Cover tops with plastic wrap to prevent skins from forming.

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