Butterscotch Pudding

Prep Time: 10 mins | Cook Time: 15 mins | Course: Dessert | Serves: 6

Lovely comforting butterscotch pudding comes together quickly and pudding is so heavenly. Inspired by James McNair and his book Custards, Mousses & Puddings.

3 cups milk

1 cup heavy cream

½ cup butter

2 cups brown sugar

Salt, a pinch

2 eggs

¼ cup cornstarch

Combine milk and cream in a glass measurer or other microwave-safe bowl. Microwave for 3 minutes. Melt brown sugar and butter together over medium-low heat in a medium-size saucepan until beautifully browned caramelization begins (shown below). Meanwhile, whisk eggs and cornstarch together in a quart measurer and add hot milk in 1 ladleful at a time to temper the eggs. Pour milk and egg mixture into the brown sugar and whisk until mixture thickens. Sugar may separate at first, but will come back together nicely as it cooks and thickens. I like to serve pudding while still warm.