Pregnancy Friendly Classic Butterscotch Pudding
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- ¾ cup packed dark brown sugar
- ½ tsp fine salt
- 2 cups whole milk
- ½ cup heavy cream
- 3 tbsp cornstarch
- 4 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp vanilla extract
For serving
- lightly sweetened whipped cream, for serving (optional)
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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