Happy Monday! I hope y’all had a fantastic Thanksgiving! Ours was good, but ended with some drama and a trip to the emergency room. Don’t be pointing fingers, now. No one got food poisoning at my dinner table.
Anyway, here we find ourselves in that weird place between Thanksgiving and all the December holiday festivities. So not only am I keeping things brief on this Monday after Thanksgiving, but I’m presenting you with a sweet that is neither pumpkin/November or peppermint/December. What we have here is just one of my long-forgotten favorite flavors in a comfort food.
Homemade Butterscotch Pudding, why have I neglected you,my long lost friend? Seriously, I totally forgot how delicious butterscotch is. I made this for Chris’ dad when he was in the hospital because he loves butterscotch. No joke, this stuff is good and he ate the whole jar in about 45 seconds flat.
I’m 100% positive that had nothing to do with the poor quality of the hospital food.
Homemade Butterscotch Pudding
- 3 Tablespoons cornstarch
- 1/4 tablespoon salt
- 1 cup heavy cream
- 3 egg yolks
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1 tablespoon vanilla bean paste
- 6 ounces butterscotch chips plus a few more for garnish
- whipped cream
In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
Whisk egg yolks into the heavy cream slurry
Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
Remove from heat, stir in vanilla bean paste then add the butterscotch chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin thing from happening
Cover with the lid and chill overnight or at lest 4 hours
Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
Spoon into serving dishes, top with whipped cream and butterscotch chips, if desired
Adapted from The Kitchn