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Butterscotch Pudding with Creme Fraiche Topping

Makes: 8 servings
Prep 30 mins Chill 4 hrs to 5 hrs
Butterscotch Pudding with Creme Fraiche Topping
  • 1  cup  packed light brown sugar
  • 1/4  cup  cornstarch
  • 1/4  teaspoon  salt
  • 4  cups  half-and-half or light cream
  • 5  egg yolks, lightly beaten
  • 1/4  cup  butter, cut into small pieces
  • 2  teaspoons  vanilla
  •  Creme Fraiche Topping*

1. 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.

2. 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.

3. 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
  • 2  tablespoons  goat cheese (chevre)
  • 1/2  cup  creme fraiche
  • 1  tablespoon  sugar
  •  freshly grated nutmeg

1. In a small serving bowl combine goat cheese, creme fraiche, and sugar. Sprinkle lightly with freshly grated nutmeg.

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