Ingredients:
For the Butterscotch Pudding:
1/2 cup brown sugar, packed
2 tablespoons unsalted butter
1 1/2 cups whole milk
1/2 cup heavy cream
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
For the Caramel Sauce:
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon vanilla extract
Pinch of salt
Directions:
I. Make the Butterscotch Pudding: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar melts and the mixture becomes smooth and bubbly, about 2-3 minutes.
II. Gradually whisk in the milk and heavy cream, stirring until well combined. Bring the mixture to a simmer, then remove from heat.
III. In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth. Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
IV. Pour the tempered egg mixture back into the saucepan and return to medium heat. Cook, stirring constantly, until the pudding thickens and coats the back of a spoon, about 3-5 minutes.
V. Remove from heat and stir in the vanilla extract. Pour the pudding into serving dishes and refrigerate for at least 2 hours, or until fully chilled.
VI. Make the Caramel Sauce: In a small saucepan, melt the granulated sugar over medium heat, stirring occasionally until it turns a deep amber color.
VII. Remove from heat and carefully whisk in the butter and heavy cream. The mixture will bubble up, so be cautious. Continue stirring until smooth.
VIII. Stir in the vanilla extract and salt. Let the sauce cool slightly before drizzling over the chilled butterscotch pudding.
IX. Serve the pudding topped with caramel sauce and enjoy!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes (plus chilling time)
Kcal: 350 kcal per serving
Servings: 4
