Butterscotch Pudding
Serve this treat topped with whipped cream and a chopped toffee-chocolate bar.
INGREDIENTS | SERVES 4
- 4 tablespoons unsalted butter
- ½ cup dark brown sugar
- ½ cup plus 3 tablespoons heavy cream
- 1½ cups milk
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
In a saucepan, cook the butter and brown sugar over medium heat until it bubbles. Add ½ cup of the cream to the sugar; stir until sugar dissolves.
Stir the milk and salt into the sugar mixture.
In a small bowl, dissolve the cornstarch in 3 tablespoons of cream. Stir this mixture into the milk/sugar mixture.
Cook, stirring constantly, over medium heat until the mixture thickens. Simmer for 1 minute; remove from heat.
Stir in vanilla and pour the pudding into a bowl or individual cups. Cover the bowl or cups with plastic wrap and chill the pudding.
Chocolate Crescents
Kids can make their own “pain au chocolat” (bread with chocolate) for breakfast by enclosing chocolate chips in crescent roll dough and baking them. These don't last long enough to get cool!
