Butterscotch Pudding
Ingredients:
| 1 | cup dark brown sugar |
| 3 | tablespoons cornstarch |
| 1 | teaspoon kosher salt |
| 2 | whole eggs |
| 3 | cups whole milk |
| ¼ | cup heavy cream |
| 1 | tablespoon vanilla |
| 4 | tablespoons unsalted butter |
| 1 | tablespoon rum or brandy (optional) |
In a medium, heavy-bottomed pot, stir together brown sugar, cornstarch, and kosher salt. Whisk in the eggs until homogenous, then whisk in the milk and cream.
Cook over medium heat, whisking constantly, until bubbly. Reduce heat and continue whisking until the bubbles dissipate, then continue cooking for an additional minute to thicken the pudding. Remove the pot from the heat, then stir in the butter and vanilla extract (and optional rum or brandy).
Cover with plastic wrap and allow to cool, then refrigerate.