Butterscotch Pudding for One
Be the first to rate it
A small pot of brown sugar pudding is thickened on the stove, then chilled for at least an hour. Top it with whipped cream.
Ingredients
- ½ tablespoon cornstarch
- ⅛ teaspoon salt
- ¾ cup whole milk
- 1 large egg yolk
- 1 tablespoon salted butter
- ¼ cup brown sugar
- ¼ cup heavy cream
- ⅛ teaspoon vanilla extract
- Optional whipped cream to finish
Equipment
- saucepan
- whisk
- mixing bowl
Directions
- In a bowl, whisk the cornstarch and salt with the cold milk until smooth. Whisk in the egg yolk and set the bowl aside.
- Melt the butter in a 2-quart saucepan over medium-high heat. Stir in the brown sugar until it melts.
- Take the pan off the heat and carefully stir in the cream. Return it to low heat and stir until smooth.
- Whisk a little of the hot sugar mixture into the milk and yolk mixture. Keep adding a little at a time, then pour everything back into the saucepan.
- Bring to a boil over medium-high heat, stirring constantly. Keep boiling and stirring for 2 minutes.
- Take the pan off the heat and stir in the vanilla. Pour into a bowl and chill for at least 1 hour.
Notes
Press plastic wrap right onto the surface while it chills if you like, to keep a skin from forming. Top with whipped cream.
Nutrition
Serving: 339g | Calories: 714kcal | Carbohydrates: 69g | Protein: 11g | Fat: 45g | Saturated Fat: 27g | Trans Fat: 1.2g | Cholesterol: 365mg | Sodium: 508mg | Potassium: 400mg | Fiber: 0g | Sugar: 65g | Vitamin A: 1857IU | Vitamin C: 0.4mg | Calcium: 325mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.