Pudding made from scratch takes about the same time and effort as making boxed instant pudding, and usually tastes far superior. We developed our own Butterscotch Pudding recipe to ensure perfect results every time. Substituting for both rich heavy cream and lean whole milk, we used half-and-half for a balanced flavor and creamy texture. Using only egg yolks and thickening the pudding with cornstarch promoted a silkier and smoother texture than a pudding made with whole eggs and flour. Sweetening the pudding with dark brown sugar and adding store-bought butterscotch or caramel sauce gave it the richest flavor. Finally, straining the pudding through a fine-mesh strainer ensured the pudding had a perfectly silky texture.
Makes 4 cups
For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked egg. We like serving pudding with dollops of fresh Whipped Cream (see related recipe).
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