Butterscotch Pudding Recipe

Combine Dry Ingredients

In a medium saucepan, mix brown sugar, cornstarch, and a pinch of salt.

Add Milk and Cream

Slowly whisk in the milk and heavy cream until the mixture is smooth.

Heat Mixture

Place the saucepan over medium heat and cook, stirring constantly until the mixture begins to thicken and bubble.

Temper Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot pudding mixture to the yolks to temper them, then whisk the yolks back into the saucepan.

Finish Cooking

Continue to cook the pudding for another 2-3 minutes until thickened. Remove from heat and stir in butter and vanilla extract.

Chill

Pour the pudding into serving dishes and refrigerate for at least 2 hours, or until set.

Whip Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.

Beat Until Stiff Peaks

Using an electric mixer, beat the mixture on high speed until stiff peaks form. Be careful not to overwhip.

Toast Amaranth

In a dry skillet over medium heat, add the amaranth and toast for about 3-4 minutes, stirring frequently until golden and fragrant.

Make Crumble

Add butter, brown sugar, and a pinch of salt to the skillet with the toasted amaranth and cook for an additional 2-3 minutes until the sugar has melted and coated the amaranth.

Cool and Crumble

Spread the mixture onto a parchment-lined baking sheet and let it cool. Once cool, break it into small crumble pieces.

Layering

Spoon the chilled butterscotch pudding into serving bowls, top with a generous dollop of chantilly cream, and sprinkle the toasted amaranth crumble over the top.

Serve

Serve immediately and enjoy your delicious butterscotch pudding dessert!