Rich, dreamy Old-Fashioned Butterscotch Pudding with a rich milk base, luscious brown sugar and yummy whipped cream topping.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Chill Time: 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 4servings
Ingredients
⅔cuppacked light brown sugar
2tablespoonscornstarch
24ouncesevaporated milk
⅓cupwater
1large egg
3tablespoonsbutterroom temperature, cut into pieces
½teaspoonvanilla extract
Whipped creamfor serving
Turbinado sugarfor garnish
Instructions
Combine light brown sugar and cornstarch in a medium saucepan. Stir in the evaporated milk and water.
Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat.
Lightly beat the egg in a small bowl and stir in a small amount of the hot milk mixture.
Add the egg and milk mixture back to the saucepan.
Put the saucepan back on the heat and cook, stirring constantly, for about 1 minute.
Remove from the heat and stir in the butter one piece at a time allowing each to melt before adding the next. Stir in the vanilla.
Pour into dessert dishes. Refrigerate for at least one hour or until firm.
Top with whipped cream and sprinkle with turbinado sugar.
Notes
May be made up to 3 days in advance. Pour into individual dessert dishes and cover each with plastic wrap making sure the wrap is in contact with the surface of the pudding.
Store in the refrigerator until ready to serve. Before serving, top each dish with the garnishes.
Store any leftovers covered with plastic wrap in the refrigerator for up to 3 days.