Butterscotch pudding is the perfect late summer, early-fall treat. With flavours of rich toffee, and cinnamon spice, you’ll be snacking on this test kitchen favourite throughout the day.
Makes: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
- 75g / 1/3 cup Mirage Margarine
- 133g / 2/3 cup dark brown sugar
- 125 mL / 1/2 cup whipping cream
- 425 mL / 1-3/4 cups whole milk
- 2g / 1/2 tsp pumpkin spice
- 30g / 1/4 cup cornstarch
- 2 egg yolks
- In saucepan, melt the Mirage margarine over medium-low heat.
- Add the brown sugar into the pot, stirring until dissolved and bubbling.
- Once boiling, stir occasionally, until the sugar turns into a light molasses to coffee colour. This should take about 3 to 6 minutes.
- Add in the cream and whisk until the sugar has dissolved into the cream. Remove from heat.
- In a small bowl, whisk together the cornstarch, egg yolks and pumpkin spice, until smooth.
- Whisk the milk into the egg mixture, until smooth.
- Slowly whisk the egg and milk mixture into the pot with the sugar. Return the pot to the heat and stir occasionally for 6 minutes. Be sure to use a rubber spatula to get the sides and bottom of the pot.
- Transfer the thickened pudding to a fine strainer over a bowl. Use a spatula to press the pudding through the strainer, removing any lumps.
- Place plastic wrap directly on the surface of the pudding and allow the pudding to cool in the fridge for at least 4 hours before serving.
- Once cool, portion the puddings into individual servings, or use it in the base for a fancy parfait.
- If you prefer the boozy version of this classic, add 1 oz of Scotch to the sugar and Mirage margarine step of this recipe.