Alpha Gal Friendly Classic Butterscotch Pudding
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup packed dark brown sugar
- ½ tsp fine salt
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 3 tbsp cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
For serving
- lightly sweetened whipped cream, for serving (optional)
Can be omittedsweetened whipped cream
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar and salt, and stir to combine. Cook, stirring occasionally, until the mixture bubbles vigorously and smells deeply caramelized, about 3–4 minutes. The sugar will look grainy at first, then melt into a glossy, dark amber paste.
- 2
In a mixing bowl, whisk together the whole milk, heavy cream, cornstarch, and egg yolks until smooth and no cornstarch lumps remain.
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