Vanilla Bean Butterscotch Pudding

Ingredients

• 500g (2 cups) whole milk
• 120g (1/2 cup packed) dark brown sugar
• 30g (3 tbsp) cornstarch
• 2 large egg yolks
• 30g (2 tbsp) unsalted butter
• 1 tbsp vanilla bean paste
• 1/4 tsp kosher salt
• small pinch flaky sea salt

Instructions

1. In a medium saucepan, whisk together the brown sugar, cornstarch, and kosher salt.
2. Gradually whisk in the milk until smooth.
3. In a separate bowl, whisk the egg yolks.
4. Heat the milk mixture over medium heat, whisking frequently, until steaming and beginning to thicken.
5. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them.
6. Pour the tempered yolk mixture back into the saucepan while whisking continuously.
7. Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon and beginning to bubble gently.
8. Remove from heat and whisk in butter and vanilla bean paste until glossy.
9. Divide into four serving cups.
10. Press parchment or plastic wrap directly against the surface if you want to prevent a skin.
11. Refrigerate at least 2 hours before serving.
12. Finish with a very small pinch of flaky sea salt if desired.

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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