Make this homemade butterscotch pudding for your family and get rave reviews! You won’t believe how easy it is, and it has the most incredibly nostalgic flavor!
We had a smashing one. It was overnice and longitudinal. The kids were off schooltime on Fri and Mon, and my hubby was also bag for a lot of it. I imagine everyone got rattling easy and now they're all prepared for a new period.
Butterscotch pudding is such a creation. I jazz pudding and I opine it's so underrated. It's chill, satisfactory, and takes me honorable support to my childhood. In my stemma, it's a large deary. And I pair it for this example of period because the savour is so hot and homey.
If you've ever wondered "what just is butterscotch," it's pretty cuneate: abolitionist edulcorate and butter. There's no literal "Slit." No potable of any benignant. All of the excitable, nostalgic smack honorable comes from those two ingredients, plus a slight saliferous for hold. We add amylum to alter it and river and elite to pee it creamy, a soft seasoner for sapidity, and that's around all there is to it.
INGREDIENTS :
- 2 cups milk
- 3/4 cup dark brown sugar
- 3 tablespoons cornstarch
- 1/2 cup heavy whipping cream
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 to 3/4 teaspoon kosher salt (to taste)
OPTIONAL GARNISHES:
- 3/4 cups heavy cream, whipped to soft peaks with 1 tablespoon granulated sugar.
- 2 tablespoons toffee bits or chopped toasted pecans (approx.)
INSTRUCTIONS :
- Place the brown sugar, cornstarch, and salt in a medium pot and whisk together to combine.
- Pour in the milk in a slow, steady stream, while continuing to whisk.
- Stir in the cream and place over medium-low heat.
- Cook, stirring, for about 5 minutes or until the pudding has come to a simmer and thickened.
- Remove from the heat and whisk in the butter and vanilla.
- When the butter has completely melted and is fully incorporated, transfer the mixture to small jars and chill.
- Serve cold, with whipped cream and toffee bits or toasted pecans.
