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
Ingredients
- 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
Directions
1. In saucepan, melt the Mirage margarine over medium-low heat.
2. Add the brown sugar into the pot, stirring until dissolved and bubbling.
3. Once boiling, stir occasionally, until the sugar turns into a light molasses to coffee colour. This should take about 3 to 6 minutes.
4. Add in the cream and whisk until the sugar has dissolved into the cream. Remove from heat.
5. In a small bowl, whisk together the cornstarch, egg yolks and pumpkin spice, until smooth.
6. Whisk the milk into the egg mixture, until smooth.
7. 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.
8. Transfer the thickened pudding to a fine strainer over a bowl. Use a spatula to press the pudding through the strainer, removing any lumps.
9. 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.
10. Once cool, portion the puddings into individual servings, or use it in the base for a fancy parfait.
Chef Notes
- If you prefer the boozy version of this classic, add 1 oz of Scotch to the sugar and Mirage margarine step of this recipe.
