Butterscotch Pudding
 
 
Author:
Serves: 4
Ingredients
  • 1 Tablespoon unsalted butter
  • ¼ cup dark brown sugar
  • 1 pinch of Maldon sea salt (can replace with a sprinkle of table salt)
  • ⅛ cup cornstarch
  • 1 and ½ cups milk of choice (I used 1%)
  • 1 teaspoon vanilla extract
Directions
  1. In a medium sized saucepan set over medium high heat, melt the butter. Add the brown sugar and turn the heat down to medium low. Keep stirring and allow the brown sugar to melt a bit (about 2-3 minutes). It will slightly bubble. Do not allow to burn.
  2. Add the salt and cornstarch and stir constantly until it looks like a thick paste.
  3. Slowly drizzle in the milk and keep stirring so it doesn't clump up. Turn the heat back up to medium. Allow the mixture to simmer. The pudding should start to thicken around this stage. Allow it to simmer for about a minute while you continuously stir.
  4. Turn the heat off, take the saucepan off the stove, and stir in the vanilla. Evenly distribute the pudding into 4 small cups. Cover with plastic wrap and chill in the refrigerator for a few hours until cool.
  5. Serve with whipped cream, butterscotch or chocolate chips, and enjoy.
  6. Store pudding in the refrigerator. It will keep for several days, unless you live at my house.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/butterscotch-pudding/