butterscotch pudding!
have ready a 3-cup bowl or four 5- to 6- ounce cups or ramekins.
melt 3 tablespoons unsalted butter in a small heavy saucepan over low heat.
stir in1/3 cup packed dark brown sugar.
cook, stirring, until melted and bubbly.
gradually stir in 1/2 cup heavy cream.
stir until the butterscotch has dissolved.
add 1 1/4 cups whole milk and 1/8 teaspoon salt and stir until blended.
remove from heat. in a separate bowl, mix 3 tablespoons cornstarch with
1/4 cup milk until smooth. stir slowly into milk mixture.
cook, stirring constantly,over medium-high heat until the mixture
just comes to a simmer. reduce the heat to low;
stirring briskly, bring to a simmer and cook for 1 minute.
cook, stirring, until melted and bubbly.
gradually stir in 1/2 cup heavy cream.
stir until the butterscotch has dissolved.
add 1 1/4 cups whole milk and 1/8 teaspoon salt and stir until blended.
remove from heat. in a separate bowl, mix 3 tablespoons cornstarch with
1/4 cup milk until smooth. stir slowly into milk mixture.
cook, stirring constantly,over medium-high heat until the mixture
just comes to a simmer. reduce the heat to low;
stirring briskly, bring to a simmer and cook for 1 minute.
remove from heat, and stir in 1 teaspoon vanilla extract.
pour into prepared bowl or cups, then press plastic wrap
directly onto the surface.refrigerate for at least 2 hours, or up to 2 days.
directly onto the surface.refrigerate for at least 2 hours, or up to 2 days.
from: joy of cooking, by irma s rombauer, marion rombauer becker, and ethan becker
