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  • Butterscotch Pudding

    1 vote
    Butterscotch Pudding
    Prep: 15 min Cook: 50 min Servings: 3
    by Supriya Srivastava
    15 recipes
    >
    This recipe is a very slight modification of Garrett McCord's Butterscotch Pudding. I was browsing through the net for butterscotch pudding and his recipe caught my attention. It is unbelievably easy to make and works like magic on the palate. Utterly satisfying!

    Ingredients

    • 2 egg yolks
    • 1 cup heavy cream
    • 1/4 cup milk
    • 3/4 cup brown sugar crystals
    • 1 tbsp milk
    • 1 tbsp salted butter
    • 1 tsp mint extract
    • Strawberries for garnish

    Directions

    1. Heat butter in a pan
    2. Add sugar to it at low heat and stir until sugar starts to melt.Mix 1 tbsp milk and keep stirring so that sugar dissolves.
    3. At very low heat, add cream and 1/4 cup milk. Stir well. Let it heat making sure, it does not come to boil.
    4. Add mint extract.
    5. Take off from heat.
    6. Beat egg yolk slightly and gently mix with cream mixture such that yolk does not get cooked.
    7. Pour into individual ramekins.
    8. Put ramekins in a bigger tray containing hot water such that water level is half way up the sides of the ramekins.Cover the dish.
    9. Bake for 50 min at 300 F.
    10. Remove and let it cool in refrigerator for 4-5 hours.
    11. Garnish with strawberries and serve.

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