Butterscotch Pudding Dessert
Equipment
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 set of measuring spoons
- 4 Serving dishes
Ingredients
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the whole milk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute while continuing to stir.
- Remove the saucepan from heat and add the butter and vanilla extract, stirring until the butter is melted and well combined.
- Pour the pudding into a mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 2 hours before serving.
- Divide the pudding among 4 serving dishes and serve chilled.
Notes
To enhance the flavor, consider sprinkling a pinch of sea salt over the pudding before serving for a sweet and salty contrast. Adjust the sweetness by using light or dark brown sugar to your preference. Stirring constantly while cooking is crucial to prevent the pudding from sticking to the bottom of the pan and ensure a smooth texture.
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