Butterscotch Pudding Recipe

Makes 6 servings, about ½ cup each

INGREDIENTS

• 1¾ cups whole milk
• 1 cup heavy cream
• ¼ cup cornstarch
• 3 large egg yolks
• ½ teaspoon salt
• 6 tablespoons (¾ stick) unsalted butter
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. In a pitcher, combine the milk, cream, cornstarch, egg yolks, and salt. Whisk until combined and set aside.
2. In a medium saucepan over medium heat, melt the butter. Add the sugar and reduce heat to low. Stirring frequently, let the mixture cook for about 2 minutes.
3. Gradually whisk the milk mixture into sugar mixture in a thin steady stream. Increase the heat to medium and cook, stirring constantly, until it begins to bubble and thicken. Let it cook for another minute, then remove from heat. Stir in vanilla and divide among glasses or pudding cups. Cool until warm, then cover the glasses with plastic wrap (keep the plastic from touching the surface of the butterscotch) and chill in the fridge for 1 to 2 hours, until set.

From Butter: A Rich History by Elaine Khosrova