Creamy Butterscotch Pudding
 
 
In all the times I tested this recipe, it came out smooth as a baby’s bottom. But, if you get any lumps, just strain your pudding through a fine mesh sieve. I like to serve with sliced bananas and a little whipped cream.
by:
Serves: 4 to 6
Ingredients
  • ¼ cup cornstarch
  • 3 cups whole milk
  • 3 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 cup dark brown sugar
  • ½ teaspoon salt
  • 4 teaspoons whiskey (I used Old Overholt)
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, whisk the cornstarch with ¼ cup of the milk. Add yolks and whisk until smooth. Set aside.
  2. Melt butter in a large saucepan set over medium-low heat. Add the brown sugar, salt, and whiskey. Heat, stirring occasionally, until the sugar begins to melt, 1to 2 minutes. Add remaining 2¾ cup milk and whisk until combined. Continue to cook, stirring frequently, until mixture begins to barely simmer. Reduce heat to low.
  3. Whisking constantly, ladle about ⅓ cup of the hot milk mixture into the eggs. Repeat 4 more times. Pour egg mixture into saucepan, increase heat to medium, and whisk constantly until pudding begins to boil and becomes the consistency of hot fudge. Remove from heat, stir in vanilla.
  4. Transfer pudding to a bowl or individual jars or ramekins. Cover and refrigerate until well chilled, at least 4 hours.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/creamy-butterscotch-pudding/