Warm Butterscotch Pudding Recipe

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Warm Butterscotch Pudding

Lynnda Cloutier


Sea salt enhances the burnt caramel flavor in this simple butterscotch pudding. The large and delicate flakes of Malden sea salt, imported from England add a little crunch to the dessert.Unknown Source

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2 large egg yolks
3 tbsp. cornstarch
1 cup whole or 2 % milk
3 tbsp. unsalted butter
1/2 cup firmly packed dark brown sugar
1 cup heavy cream
1 tsp. sea salt

Directions Step-By-Step

Whisk egg yolks, cornstarch and 1/2 cup of the milk in small bowl. Set aside.
Mix butter and brown sugar in medium pan. Cook over low heat, whisking til butter is melted and sugar is dissolved.
. Add remaining 1/2 cup milk and heavy cream and whisk to mix. Whisk in egg yolk mixture. Bring to a simmer and continue to cook, whisking constantly til mixture thickens, 3 to 4 minutes.
Scrape pudding into heatproof ceramic bowls, sprinkle each portion with 1/4 tsp. sea salt and serve at once. Serves 4

About this Recipe

Course/Dish: Puddings