Butterscotch Pudding

butterscotch_pudding

I know I said the toppings were optional, but let me just say, they are only optional if you really cannot get your hands on any whipping cream or Skor bars. Seriously, they are a must!! This pudding is a perfect make-ahead dessert that is incredibly creamy and smooth and wonderful on its own, but when you add the whipping cream and toffee flavors . . . it is sensational!!!

 

1 c packed brown sugar

¼ c cornstarch

¼ t salt

4 c half-and-half or light cream

5 egg yolks, lightly beaten

¼ cup butter, cut in chunks

1 t vanilla

optional toppings: whipping cream and crushed Skor bars

 

In medium saucepan combine brown sugar, cornstarch and salt. Whisk in half-and-half or cream until smooth. Cook while stirring over medium heat until mixture is thickened and bubbly. Cook and stir for 2 additional minutes. Remove from heat. Gradually add 1 cup hot mixture to egg yolks. Return to saucepan and bring to boil again while stirring. Turn heat to low and cook and stir for 2 additional minutes. Remove from heat. Add butter and vanilla. Stir until butter is melted and mixture is smooth. Pour pudding into bowl and cover surface with plastic wrap. Chill for 4-5 hours minimum. Serve cold with whipping cream and crushed Skor bars if desired.

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2 Responses to Butterscotch Pudding

  1. Julia {The Roasted Root} says:

    Butterscotch is one of my favorite flavors! Drizzel some hot fudge on there and you’ve got some real danger!

    • Carol says:

      Oh heavens . . . hot fudge sounds amazing!!! I’m now going to have to make some more butterscotch pudding just to try that! :) Nice hearing from you Julia!!

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