Words and Photos by Tina Wu
When I tried to decide what to make for my next dessert, I also asked other people what they wanted to eat. The other night, it was cold outside and my roommate was craving butterscotch pudding. So I decided to make that classic dessert.
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups whole milk
3 large egg yolks, beaten
1/4 cup unsalted butter
3/4 cup tightly packed dark brown sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
1. Combine the cornstarch and in salt in a large bowl. Slowly whisk in the milk until the mixture is fully dissolved. Whisk in the egg yolks.
The most important part is making the butterscotch! Melt the butter in a saucepan over medium-high heat. When it has melted completely, whisk in the sugar. At first the sugar would look grainy.
Keep whisking vigorously and cook until the mixture becomes a smooth liquid. You will see the melted butter pooling up around the sugar; keep whisking until the butter and brown sugar are smooth and homogenized. And then turn off the heat.
Slowly whisk in the cream. It is normal for the sugar to seize into small, hard bits as the cream is added. Just return the saucepan to low heat and continue whisking until the sugar has melted.
Slowly add most of the hot butterscotch liquid to the bowl of cornstarch mixture and whisk at the same time
Return the tempered slurry to the saucepan and cook at medium-high heat. Whisk vigorously as it comes to a full, rolling boil. Then keep boiling and whisking for another 2 minutes. Remove the saucepan from the stove and whisk in the vanilla. (I just like a little vanilla taste in my pudding but it is not something you have to add)
Strain the pudding in order to make it smooth. This step is optional.
Pour the pudding in a container and cover the surface directly with plastic wrap or wax paper.
Refrigerate for at least an hour
Before serving, whip the pudding again with a mixer to make it extra creamy and put whip cream on top of it.