Two Puddings

These delicious, silky butterscotch and milk chocolate puddings from Epicurious are incredibly easy to make and 1000 times better than instant. Serve individually with lightly sweetened whipped cream or combine into a fancy parfait.

BUTTERSCOTCH PUDDING

INGREDIENTS:

  • ½ cup packed dark brown sugar

  • 2 tablespoons plus 2 teaspoon cornstarch

  • 1 ½ cups whole milk

  • ½ cup heavy cream

  • 2 tablespoons unsalted butter, cut into bits

  • 1 teaspoon pure vanilla extract

PROCEDURE:

  1. Whisk together brown sugar, cornstarch, and ¼ teaspoon salt in a heavy medium saucepan, then whisk in milk and cream.

  2. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute.

  3. Remove from heat and whisk in butter and vanilla.

  4. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 ½ hours.

MILK CHOCOLATE PUDDING

INGREDIENTS:

  • 2 Tablespoons sugar

  • 2 Tablespoons cornstarch

  • 2 Tablespoons unsweetened cocoa powder

  • 1 ½ cups whole milk

  • ½ cup heavy cream

  • 4 oz fine-quality milk chocolate, chopped

  • 1 teaspoon pure vanilla extract

PROCEDURE:

  1. Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream.

  2. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.)

  3. Remove from heat. Whisk in chocolate and vanilla until smooth.

  4. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent skin from forming), until cold, at least 2 hours.

  5. Pudding can be chilled, covered with plastic wrap, up to 2 days.

RecipesSusan JohnsonComment