Old School Butterscotch Pudding
Today in the United States is recognised as National Butterscotch Pudding Day. Even though many other puddings exist, butterscotch pudding is still a fan favourite. Made with cornstarch, brown sugar, butter, and our 1936 Torrefacto Vanilla Instant Coffee, this milk-based dessert is a treat any time of day. Once it has cooled and set, you can eat it. Corn syrup, lemon, salt, vanilla, cream, and even rum are just some of the other possible additions to butterscotch.Just don’t forget our coffee.
½ cup (1 stick) butter
1 ¾ cups brown sugar, packed
1 ½ cups whipping cream
7 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
4 egg yolks
2 teaspoons vanilla extract
½ cup prepared 1936 Vanilla Coffee
• Step 1
Melt the butter and brown sugar together over low heat in a saucepan. Sautee for 5 minutes while stirring. Pour in the cream and mix thoroughly.
• Step 2
In a bowl, mix the salt and cornstarch together. Cornstarch must be dissolved in milk, so stir it in. To prevent burning, stir the cornstarch mixture constantly while cooking over medium heat for 5 minutes.
• Step 3
Combine the egg yolks with a cup of the sauce by whisking them together, then add that back to the pan. Combining the vanilla with the 1936 Vanilla Torrefacto Instant Coffee. Turn the heat down low and cook for 1 minute while stirring constantly. After straining, divide among 8 custard cups. You can either heat it up or serve it cold.
I hope you enjoy this Butterscotch Coffee Pudding recipe. It is a delicious and easy dessert that will satisfy any sweet tooth. Be sure to let me know what you think in the comments below. Thanks for reading!