Sunnyside Butterscotch Pudding

By klodge76

This recipe comes from the Sunnyside restaurant in Warren, RI

Ingredients

• 1 cup dark brown sugar
• 4 tablespoons cornstarch
• Generous pinch of salt
• 4 cups heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla paste or extract

Details

Servings 8

Preparation

Step 1

1. Add the dark brown sugar, cornstarch and salt to a medium sized saucepan and whisk to combine. Continue whisking as you add the cream.

2. Set the pan over medium heat and slowly bring it to a simmer, whisking and stirring often.

3. When the mixture approaches a simmer and you see steam coming from it, whisk constantly until it thickens. Make sure you scrape the side of the pan with a spatula. This should prevent lumps.

4. When thickened, turn off the heat and whisk in the butter and vanilla. Transfer to 8 custard cups (or one large bowl) and refrigerate for up to 3 days. Serve cold with whipped cream.

Helpful hints:
*A silicone whisk works best for this recipe.
*Pour the pudding from the hot pan into a pitcher and then into dishes.
*You can avoid getting the filmy layer on top of the pudding if you put wax paper on top of the pudding before chilling it.