Butterscotch Pudding
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 630
- Total Fat
- 30
- Saturated Fat
- 15
- Carbohydrates
- 86
- Dietary Fiber
- 2
- Sugar
- 65
- Protein
- 9
- Cholesterol
- 166
- Sodium
- 444
- Total: 25 min
- Active: 25 min
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.