The longer you cook the brown sugar and butter, the deeper the butterscotch flavour. Leave the pudding uncovered if you like a skin on top.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Method
In saucepan, melt butter over medium-low heat; stir in brown sugar until dissolved and bubbling. Boil, stirring occasionally, until light molasses to coffee colour, 3 to 6 minutes. Whisk in cream; whisk until mixture is liquefied, about 1 minute.Whisk together 1-1/2 cups (375 mL) of the milk, egg yolks and salt; whisk into sugar mixture and cook over medium heat, stirring occasionally, for 6 minutes.
Whisk cornstarch with remaining milk; whisk into milk mixture and cook, whisking constantly, until thickened, about 1 minute. Transfer to bowl. Place plastic wrap directly on surface; let cool to room temperature. (Make-ahead: Refrigerate for up to 24 hours; serve at room temperature.)
Nutritional facts Per each of 6 servings: about
- Sodium 56 mg
- Protein 4 g
- Calories 332.0
- Total fat 21 g
- Potassium 218 mg
- Cholesterol 130 mg
- Saturated fat 13 g
- Total carbohydrate 33 g
%RDI
- Iron 5.0
- Folate 6.0
- Calcium 12.0
- Vitamin A 20.0
