, my butterscotch pudding just didn't come out as dark burnt orange as manufacturers would like you to believe this pudding is colored. I also used light brown sugar instead of dark brown sugar because it's what I had on hand. The pudding came out lumpier than I thought it would even though I put it through a fine mesh sieve before refrigeration. An electric hand mixer with a balloon whisk might have removed the lumps a bit better.Ingredients
3 c. whole milk
3/4 c. brown sugar
1/4 c. cornstarch
1/8 tsp sea salt
4 large egg yolks
2 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces
Directions
1. In a large heatproof bowl, whisk together sugar, cornstarch, salt, and egg yolks. Then whisk in 1/2 cup of milk until combined.
2. In a heavy-bottomed pot, heat remaining 2.5 cups of milk until it comes to a boil. Turn off heat.
3. A soup ladle at a time, add the heated milk to the egg mixture while whisking. This will gradually bring the heat up in the egg mixture and the eggs won't curdle. Whisk to incorporate the remaining heated milk.
If the eggs curdle, you're better off scrapping the entire recipe or making french toast out of the remaining ingredients because curdled egg pudding does not taste all that good. Yes, I have done this before and it tastes very eggy.
4. Transfer the milk-egg mixture into a clean heavy-bottomed pan. I used the same pan that milk was cooked in, except I washed it first. Well, I only have one pan that can do this. Cook on low-medium heat, whisking constantly, until the pudding reaches a consistency akin to mayonnaise. Remove from heat.
5. Whisk in unsalted butter until melted and combined. Whisk in vanilla extract.
6. (optional) If lumps formed while cooking, pour pudding through a fine mesh strainer
.7. Put pudding into one large glass serving bowl, smaller serving bowls, or into dessert cups and cover pudding surface with plastic wrap if you don't want a skin to form on the top. The pudding can be eaten warm or chilled.
