All Recipes, Desserts
Salted Butterscotch Pudding
This old-fashioned dessert never goes out of style and this version tastes better and richer than ever.
Serves: 4
Preparation: 10 mins
Cook Time: 10 mins (+3 hours chilling time)
Ingredients
Directions
- In saucepan, combine brown sugar, cornstarch and salt; set aside. Whisk together cream, molasses and egg yolks until blended; stir into saucepan.
- Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened. Boil for 1 minute.
- Strain through fine-meshed sieve into bowl. Stir in butter and vanilla.
- 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.
- 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.
Tips
Spike pudding with 2 tbsp (30 mL) bourbon if desired.