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Butterscotch Pudding

Once upon a time, butterscotch was the darling of the American sweet tooth, casting its golden glow over puddings, pies, sauces, candies, cake frostings--you name it. Now there are people who've never had so much as a single, sorry instant ... Read more

Total time: 20 minutes | Serves 8
  • 1/2 cup (1 stick) butter
  • 1 3/4 cups brown sugar, packed
  • 1 1/2 cups whipping cream
  • 7 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup brewed espresso or strong coffee or 1/3 cup maple syrup, optional

Step 1Combine the butter and the brown sugar in a saucepan over low heat. Simmer 5 minutes, stirring. Add the cream and stir until smooth.

Step 2Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, 5 minutes.

Step 3Whisk 1 cup of the mixture into the egg yolks, then return to the pan. Add the vanilla and optional espresso or maple syrup. Reduce the heat to low and cook, stirring, 1 minute. Strain and pour into 8 custard cups. Serve warm or cold.

Note: This recipe, which the Food section voted as one of its 10 best in 1990, is based on the one used at Wolfgang Puck's defunct restaurant Eureka. Adding coffee gives it a flavor like coffee candy, maple an overpowering perfume.
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