Butterscotch Pudding | Sally's Baking

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Begin by mixing together 2 cups of heavy cream and 1 cup of whole milk.

In a separate bowl, mix 4 egg yolks and 1/4 cup of cornstarch, then set aside.

In a saucepan, cook down 1 cup of dark brown sugar with a little water and 1/4 teaspoon of salt until it begins to dissolve and bubble.

Whisk in the cold heavy cream and milk mixture carefully, as it will sizzle and splatter.

Once the mixture starts boiling, take some of it and slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs.

After tempering, slowly pour the egg yolk mixture back into the saucepan, whisking continuously.

Cook the mixture on the stove until it thickens, stirring constantly.

Remove the pudding from heat and stir in 2 tablespoons of softened butter, 1 teaspoon of vanilla extract, and a splash of bourbon, rum, or scotch.

Pour the pudding into cups and refrigerate until chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens