Chocolate Butterscotch Pudding Recipe
For the smoothest pudding, you need to dissolve the cornstarch in liquid before adding it to the rest of the ingredients, and be sure to stir constantly with a wire whisk.
SERVES ► 4
- 1½ cups milk
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 cup brown sugar
- ½ teaspoon salt
- 2 eggs
- 1½ teaspoons vanilla
- 3 tablespoons butter
- ½ cup semisweet chocolate chips
In medium saucepan, place milk and heat over medium heat until it begins to steam. Meanwhile, in small bowl combine cream with cornstarch and mix well until perfectly smooth.
Remove hot milk from heat and stir in brown sugar and salt, then add cornstarch mixture, stirring constantly with wire whisk.
Beat in eggs.
Return saucepan to heat and cook over medium-low heat until pudding thickens and coats the back of a spoon.
Remove from heat and add vanilla and butter, stirring until smooth.
Divide half of this mixture among four 6-ounce custard cups.
Add chocolate to mixture remaining in saucepan and stir until chocolate melts and mixture is smooth (you may need to return the pan to the heat briefly to completely melt the chocolate).
Spoon carefully over pudding in custard cups and chill for 2–4 hours before serving.