Homemade Butterscotch Pudding

재료

1/2 cup sugar

1/2 cup packed dark brown sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 cups 2% milk

3 large egg yolks

2 tablespoons butter, cubed

2 teaspoons vanilla extract

Whipped cream, optional

방향

In a large heavy saucepan, combine the first 5 ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.

Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to 6 dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.