Pudding: In a large heatproof bowl, whisk together the sugar, cornstarch, salt, egg yolks, and egg. Whisk in 1/4 cup (60 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have
ready a fine medium-sized strainer placed over a bowl as you will need
to strain the pudding after it's cooked.
Pour the remaining 2 1/2 cups (600 ml) of milk
into a heavy bottomed medium sized saucepan and bring just to a boil. Slowly pour the
hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Then
pour the pudding mixture back into your saucepan and place over medium-low
heat. Cook, stirring constantly, until the mixture thickens to the
consistency of mayonnaise (about 3-5 minutes). Remove from heat,
strain, and whisk in the butter and vanilla extract.
Pour into six bowls
or wine glasses. The pudding can be served warm or if chilling, press plastic
wrap onto the surface of the warm puddings to prevent a skin from forming. If
you like the skin, simply leave the pudding uncovered until cooled, then cover
with plastic wrap and refrigerate. The puddings can be made a day or two ahead
of serving. If desired, garnish each pudding with a large dollop of softly whipped cream
and a sprinkling of chopped chocolate and chopped pecans (or walnuts).
Makes about 6 servings.
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Butterscotch Pudding Recipe:
cups (660 ml) whole milk (full fat)
1 cup (210 grams)
firmly packed dark
1/4 cup (30 grams)
cornstarch (corn flour)
1/2 teaspoon salt
2 large egg
yolks (34 grams)
1 large egg
1 1/2 teaspoons pure
3 tablespoons (42
butter, cut into small pieces
Garnish: Lightly sweetened