Butterscotch Pudding

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - (1 stick)
1 3/4 cups	280g / 9.9oz	Brown sugar - (packed)
1 1/2 cups	355ml	Whipping cream
7 tablespoons	105ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 1/2 cups	592ml	Milk
4		Egg yolks
2 teaspoons	10ml	Vanilla extract
1/4 cup	59ml	Brewed espresso or strong coffee - (optional)
		= (or 1/3 cup maple syrup)

Recipe Instructions

Combine the butter and the brown sugar in a saucepan over low heat. Simmer 5 minutes, stirring. Add the cream and stir until smooth.

Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, 5 minutes.

Whisk 1 cup of the mixture into the egg yolks, then return to the pan. Add the vanilla and optional espresso or maple syrup. Reduce the heat to low and cook, stirring, 1 minute. Strain and pour into 8 custard cups. Serve warm or cold.

This recipe yields 8 servings.

Each serving: 468 calories; 260 mg sodium; 185 mg cholesterol; 25 grams fat; 15 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 0.06 gram fiber.

Source:
The Los Angeles Times, 11-28-2001

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