Butterscotch Pudding

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Crumb Base:
  • 24 chocolate sandwich cookies
  • 4 tablespoons salted butter, melted
  • Pudding:
  • 1 1/2 cups brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons salted butter
  • 4 tablespoons chopped toffee candy bar, for topping.
Directions
  • For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.

  • For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.

  • Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.


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