Is there anything yummier than a bowl of butterscotch pudding on a crisp autumn evening?
I think not.
Here’s what you need for your own little bit of deliciousness.
1-1/2 cups brown sugar, light or dark (Note: dark brown sugar will yield a more golden appearance for the cooked pudding)
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk (do not use 2% or skim milk – the pudding will not turn out)
4 large egg yolks
3 tablespoons butter
Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan. Slowly add the milk and egg yolks. Stir to combine.
Cook over medium heat, stirring often, until the mixture starts to thicken (roughly 10 minutes.) Stir in the butter until melted, remove from the heat and spoon it into bowls.
I prefer to chill the pudding for at least 1 hour, but it’s really good warm too!
Top with whipped cream and enjoy.