Salted Butterscotch Pudding

  • Prep Time: 10 minutesPrep Time: 10 minutes
  • Cook Time: 10 minutes (+3 hours chilling time)Cook Time: 10 minutes (+3 hours chilling time)
  • Serves: 4Serves: 4

This old-fashioned dessert never goes out of style and this version tastes better and richer than ever.

Ingredients

  • 2 cups (500 mL) Lactantia® 18% Table Cream
  • 1/2 cup (125 mL) Lactantia® 35% Whipping Cream
  • 3 tbsp (45 mL) Lactantia® Unsalted Butter, cut into cubes
  • 1/2 cup (125 mL) packed brown sugar
  • 3 tbsp (45 mL) cornstarch
  • 1/4 tsp (1 mL) sea salt (approx)
  • 2 tbsp (30 mL) molasses
  • 2 large egg yolks
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) store-bought caramel sauce

Instructions

  1. In saucepan, combine brown sugar, cornstarch and salt; set aside. Whisk together cream, molasses and egg yolks until blended; stir into saucepan.
  2. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened. Boil for 1 minute.
  3. Strain through fine-meshed sieve into bowl. Stir in butter and vanilla.
  4. Divide among 4 dessert cups; cover with plastic wrap placed directly on surface of pudding to prevent skin from forming. Refrigerate for at least 3 hours or up to 2 days.
  5. Before serving, whip cream until stiff peaks start to form. Top each pudding cup with whipped cream; drizzle with caramel sauce. Sprinkle with sea salt.

Tip

Spike pudding with 2 tbsp (30 mL) bourbon if desired.