Use this recipe to make our Butterscotch and Chocolate Pudding Cups.
- Servings: 8
Source: Martha Stewart Weddings, Spring 2013
- 1/2 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon fine salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
Whisking constantly, cook over medium-high heat until mixture thickens and bubbles, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
Press plastic wrap directly against surface of pudding to prevent a skin from forming; chill at least 3 hours or up to 3 days. To serve, whisk until smooth and divide among four small bowls.