Butterscotch Pudding With Creme Fraiche Topping Recipe

Cooking Directions

• STEP 1.In a saucepan, melt butter and brown sugar over medium heat until the sugar dissolves.
• STEP 2.Slowly pour in the milk and whisk until well combined.
• STEP 3.In a separate bowl, whisk together the cornstarch, salt, and egg yolks. Gradually add this mixture to the saucepan, whisking constantly.
• STEP 4.Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in the vanilla extract.
• STEP 6.Pour the pudding into individual serving dishes and refrigerate for at least 2 hours or until set.
• STEP 7.In a small bowl, whisk together the creme fraiche and powdered sugar until smooth.
• STEP 8.Top each serving of pudding with a dollop of creme fraiche mixture.
• STEP 9.Garnish with caramelized nuts, if desired, and serve chilled.

Cooking Tips

• Make sure to whisk the cornstarch mixture thoroughly to avoid lumps in the pudding.
• For a richer flavor, you can substitute half of the milk with heavy cream.
• To prevent a skin from forming on the pudding, place a plastic wrap directly on the surface before refrigerating.
• For a nutty twist, you can add chopped toasted pecans or almonds to the pudding before chilling.
• If you don't have creme fraiche, you can use whipped cream as a substitute.

Storage and Serving

• Store the butterscotch pudding in an airtight container in the refrigerator for up to 3 days.
• Serve the pudding chilled for the best taste and texture.
• You can also serve the pudding with a drizzle of caramel sauce for extra sweetness.
• For a fancy presentation, you can pipe the creme fraiche topping using a piping bag and a star tip.