Butterscotch Pudding with Creme Fraiche Topping
cup packed light brown sugar
cups half-and-half or light cream
egg yolks, lightly beaten
cup butter, cut into small pieces
Creme Fraiche Topping*
- In a medium saucepan combine brown sugar, cornstarch, and salt. Stir in half-and-half. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
- Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and and stir for 2 minutes. Remove from heat. Stir in butter and vanilla.
- Pour pudding into a large bowl. Cover surface with plastic wrap. Chill for 4 to 5 hours or until well chilled. Serve with Creme Fraiche Topping.
From the Test Kitchen
Try one of these additional topping ideas: chopped chocolate-covered English toffee or dried tart cherries.
Creme Fraiche Topping
tablespoons goat cheese (chevre)
cup creme fraiche
freshly grated nutmeg
- In a small serving bowl combine goat cheese, creme fraiche, and sugar. Sprinkle lightly with freshly grated nutmeg.