Ingredients:

  • 1/4 cup (57g) Unsalted Butter, cut into cubes
  • 1/2 cup (100g) Packed Light Brown Sugar
  • 1/4 teaspoon Sea Salt (or 1/8 tsp table salt)
  • 2 cups (473ml) Whole Milk
  • 1/4 cup (30g) Cornstarch
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 teaspoon Sea Salt (or 1/8 tsp table salt)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt. Cook, stirring constantly, until the sugar is melted and the mixture is smooth and bubbling gently.
  2. In a separate bowl, whisk together the cornstarch, granulated sugar, and salt.
  3. Slowly whisk a small amount of the milk (about 1/2 cup) into the cornstarch mixture until it forms a smooth slurry.
  4. Gradually whisk the cornstarch slurry into the butterscotch mixture in the saucepan. Add the remaining milk.
  5. Cook over medium heat, stirring constantly with a whisk, until the pudding thickens to a custard-like consistency. This will take about 5-7 minutes. The pudding should coat the back of a spoon. Reduce the heat if necessary to prevent scorching.
  6. Remove from heat and stir in the vanilla extract.
  7. Pour the pudding into heatproof bowls or ramekins. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
  8. Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to set completely.