Stovetop Butterscotch Pudding Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
Ingredients
2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s
3 1/2 ounces quick-toasted sugar
1 ounce malted milk powder, such as Carnation
1/2 ounce cornstarch
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
5 large egg yolks
12 ounces milk, any percentage will do
1/4 ounce vanilla extract
Directions
Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk. Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through. Add vanilla extract and stir until no longer billowing with steam. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.