by SmallKitchCara
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my 30 recipes »
SmallKitchCara's Notes:
Expand2 cups Milk Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
2 1/2 tablespoons cornstarch Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
1/2 cup Honey-Butterscotch Sauce (recipe follows) Ask a question about this ingredient
In a small bowl, stir together the egg yolks and the vanilla. Set aside.
Ask a question about this stepSpoon the Honey-Butterscotch Sauce into the bottom of four custard ramekins, wine glasses, or regular old drinking glasses. Keep them near you on the counter.
Ask a question about this stepCombine the cornstarch, sugar, salt, and about 1/2 cup of milk in a saucepan. Whisk until all lumps are gone, then add the rest of the milk. Stirring constantly but mellowly over medium heat until the mixture thickens. Lower the heat and keep stirring until the pudding begins to simmer around the edges. When it does, leave it simmering for another minute without touching it.
Ask a question about this stepThen scoop up about a cup of the thickened pudding and add it, a little at a time, to the egg yolk/vanilla mixture, stirring constantly but still pretty gently. Remove the pudding from the heat, and slowly pour the egg-pudding mixture back into the pan, gently folding it in.
Ask a question about this stepDivide the pudding equally among the custard cups, on top of the butterscotch sauce. Serve warm or refrigerate until dessert time.
Ask a question about this step1/4 cup butter Ask a question about this ingredient
1/3 cup brown sugar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Combine the butter, brown sugar, honey, salt, and cream in a saucepan over medium heat. Bring to a boil slowly, stirring constantly, then boil for 3-5 minutes, stirring constantly and making sure the mixture doesn't boil over. Remove from the heat and whisk in the vanilla.
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This sounds delicious!