Butterscotch Pudding For Two
Ingredients
Instructions
- 1. In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir lightly with a whisk to blend.
- 2. Then, slowly pour in 1/4 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the remaining cream slowly, still whisking.
- 3. Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
- 4. Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
- 5. Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter, vanilla, and scotch.
- 6. Pour the mixture into 2 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving, topped with whipped cream. If you don't like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).