Description
Butterscotch pudding is the smooth, rich and creamy dessert you need. Using basic ingredients, you can make a magical dessert that both refreshing and decadent.
Ingredients
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups heavy cream
- 1 tablespoon molasses
- 2 teaspoons pure vanilla extract
- Whipped cream, for serving
- Toffee bits, for serving
Instructions
- Set 6 small cups or ramekins on a small tray or cookie sheet and set aside. Also set a fine wire mesh strainer over a large bowl and set aside.
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In a medium pot over medium high heat, add brown sugar, cornstarch and salt. Whisk together, being sure to break up the brown sugar.
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Whisk in milk and cream. Bring to a boil, whisking constantly. Boil for 30 seconds then remove pan from the heat. Whisk in molasses and vanilla extract. Pour hot butterscotch pudding into the wire mesh strainer over the bowl and strain the mixture, tossing out anything left behind in the strainer.
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Divide butterscotch pudding between the small cups or ramekins. Top each one with a small piece of plastic wrap, being sure the surface of each cup is covered.
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Refrigerate puddings for at least 6 hours or up to 24 hours.
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Serve pudding with whipped cream and toffee bits.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: dessert
- Method: stove-top
Keywords: pudding, butterscotch