a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt,
and egg yolks. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have
ready a fine medium-sized strainer and bowl as you will need
to strain the pudding after it is cooked.
First, rinse a medium-sized
with cold water and then shake out the excess water. (Doing this step prevents
the milk from scorching.) Then pour the remaining 2 1/2 cups (600 ml) of milk
into the saucepan and bring just to a boil. Gradually pour the
hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium
heat. Cook, stirring constantly, until the mixture thickens to the
consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in
the butter and vanilla extract. Pour
through the strainer to remove any lumps that may have formed during cooking.
six bowls or wine glasses. The pudding can be served warm or if chilling, press
plastic wrap onto the surface of the warm puddings to prevent a skin from
forming. If you like the skin, simply leave the pudding uncovered until cooled,
then cover with plastic wrap and refrigerate. The puddings can be made a day or
two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream
and maybe some chocolate shavings.
about 6 servings.
Butterscotch Pudding Recipe:
3 cups (720 ml) whole
(full fat) milk (preferably organic)
3/4 cup (160
grams) dark brown
1/4 cup (30 grams)
cornstarch (corn flour)
1/4 teaspoon salt
1 1/2 teaspoons pure
2 tablespoon (28 grams) unsalted
cut into small pieces
Garnish: Lightly sweetened