All Recipes, Desserts

Salted Butterscotch Pudding

This old-fashioned dessert never goes out of style and this version tastes better and richer than ever.

Serves: 4 Preparation: 10 mins Cook Time: 10 mins (+3 hours chilling time)
Lactantia<sup>®</sup> 18% Table Cream product image Made with Lactantia® 18% Table Cream Lactantia<sup>®</sup> 35% Whipping Cream product image Made with Lactantia® 35% Whipping Cream Lactantia<sup>®</sup> Unsalted Butter product image Made with Lactantia® Unsalted Butter

Ingredients

Directions

  1. In saucepan, combine brown sugar, cornstarch and salt; set aside. Whisk together cream, molasses and egg yolks until blended; stir into saucepan.
  2. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened. Boil for 1 minute.
  3. Strain through fine-meshed sieve into bowl. Stir in butter and vanilla.
  4. Divide among 4 dessert cups; cover with plastic wrap placed directly on surface of pudding to prevent skin from forming. Refrigerate for at least 3 hours or up to 2 days.
  5. Before serving, whip cream until stiff peaks start to form. Top each pudding cup with whipped cream; drizzle with caramel sauce. Sprinkle with sea salt.

Tips

Spike pudding with 2 tbsp (30 mL) bourbon if desired.

Find the products used inthis recipe.

See all recipes