Egg-Free Butterscotch Pudding
Serves 8
Ingredients
- 1 cup dark brown sugar
- ½ tsp kosher salt
- 6 tbsp cornstarch
- 1½ cups heavy cream
- 2 cups whole milk
- 2 tsp double-strength vanilla extract (or vanilla bean paste)
- 6 tbsp unsalted butter, cubed & chilled
To Garnish
- freshly-whipped cream
- chocolate shavings
How-to
- Combine the dark brown sugar, cornstarch and salt together
- Bring milk, cream and vanilla to a scald (just below a boil) over medium heat
- Add all dry ingredients and whisk to incorporate
- Bring to a boil, then reduce heat to low and switch to a rubber spatula. Cook at a low boil for 3 minutes, stirring constantly
- Remove from heat and pass through a fine-mesh strainer, into a bowl
- Add cold butter and stir to fully incorporate until it is melted
- Cover with plastic wrap, pressing it against the top of the pudding to prevent a skin from forming. Chill at least a few hours, but preferably overnight
- To serve, portion into individual dishes and top with freshly whipped cream and chocolate shavings (optional)