Stovetop Butterscotch Pudding Recipe

• servings: 5 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s (1/3 cup; 55g)

3 1/2 ounces quick-toasted sugar (1/2 cup; 100g) (see note)

1 ounce malted milk powder, such as Carnation (1/4 cup; 25g)

1/2 ounce cornstarch (4 teaspoons; 15g)

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

5 large egg yolks (about 1/3 cup; 3 ounces; 85g yolk)

12 ounces milk, any percentage will do (1 1/2 cups; 340g)

1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml)

Directions

Roughly chop white chocolate, place in a medium bowl, and suspend a large fine-mesh strainer over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk.

Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through. Add vanilla extract and stir until no longer billowing with steam. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.

Nutrition

• Calories: 295 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 231 mg
• Sodium: 206 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 0 g
• Total Sugars: 34 g
• Protein: 10 g