Butterscotch Pudding: Silky Stovetop Recipe for Ultimate Comfort

Instructions:

1. Prepare the Slurry: In a medium bowl, whisk together the egg yolks, cornstarch, and 1/4 cup (60 ml) of the whole milk until completely smooth and pale yellow. Set aside.
2. Create the Butterscotch Base: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Continue cooking until the butter foams, subsides, and the milk solids turn a nutty, golden-brown (creating brown butter).
3. Caramelize the Sugar: Add the dark brown sugar and salt to the brown butter. Stir constantly for 2–3 minutes until the sugar melts and the mixture smells deeply caramelized, dark but not burnt.
4. Incorporate Dairy: Slowly and carefully whisk in the remaining 1 cup whole milk and the heavy cream. The mixture may seize initially; continue to stir over medium heat until all the hardened sugar is fully dissolved back into the liquid, forming a smooth, warm base. Bring the mixture to a low simmer.
5. Temper the Yolks: Remove the saucepan from the heat. Slowly ladle about 1/2 cup of the hot milk mixture into the prepared egg yolk slurry while vigorously whisking the slurry.
6. Thicken the Pudding: Pour the tempered egg mixture back into the saucepan with the remaining hot liquid. Return the pan to medium-low heat. Cook, stirring constantly with a spatula, until the pudding thickly coats the back of a spoon and starts to gently bubble (about 3–5 minutes). The pudding is ready when it makes a slow 'plop' sound as it falls from the whisk.
7. Finish and Chill: Remove from heat and stir in the vanilla extract. Immediately pour the entire pudding mixture through a fine-mesh sieve into a clean bowl or individual serving dishes to catch any lumps.
8. Prevent Skin Formation: Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until fully set.