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Best Butterscotch Pudding

Servings: 8
Comments:
"Growing up in England, I remember enjoying my mother's homemade puddings. Making this brilliant butterscotch pudding from scratch (as an adult) brings back the wonderful memories of mum's comfort food and being able to indulge in this childhood delight again is so satisfying. I like my pudding served cold, but some of you may like to eat it warm. By all means go ahead as it tastes great either way".........Kenny (Husband of Diana of Diana's Desserts)

PS. "If you're wondering why the pudding doesn't have that very dark amber color like when you've made the boxed type pudding, it's because commercially made puddings are also artificially colored. This pudding is all natural, so the color is not as dark. Use dark brown sugar to achieve a darker color".

Ingredients:
1 1/3 cups packed dark brown sugar
4 tablespoons cornstarch
2 (12 oz.) cans evaporated milk (24 fl. oz. total)
2/3 cup water
2 large eggs, lightly beaten
6 tablespoons (3/4 stick/3 oz./84g) unsalted butter, softened
2 teaspoons vanilla extract

Garnish: (optional)
Whipped cream or frozen non-dairy whipped topping, thawed

Instructions:
Place eggs in a small bowl. Beat lightly. Set aside.

Combine sugar and cornstarch in a medium-large saucepan on stove top. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Immediately remove from heat.

Using a wire whisk, whisk a small amount of milk mixture (1/4 cup, approximately) into lightly beaten eggs, whisk thoroughly . Add this mixture back into milk mixture; cook on medium heat, stirring constantly, for 1 to 2 minutes. Remove from heat. Stir in butter and vanilla extract.

Using a fine sieve, pour mixture into a medium-large bowl (a medium-large bowl or jug with a pouring spout works well) to strain pudding to remove any lumps, then pour pudding into eight 6 ounce ramekins or dessert cups, filling ramekins or cups about two-thirds full. Place a piece of plastic wrap directly on top of puddings so skin will not form and let puddings cool at room temperature for 15 to 20 minutes, then refrigerate for 2 hours or until firm. When ready to serve, remove plastic wrap and top each pudding with a dollop of whipped cream or thawed non-dairy whipped topping.

Makes 8 (1/2 cup) servings.

Photograph taken by Diana Baker Woodall© 2006

Source: Recipe adapted from Nestle, USA
Submitted By: Kenneth Woodall
Date: April 24, 2006