Salted Butterscotch Pudding Recipe

Name: Salted Butterscotch Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) Lactantia® 18% Table Cream; 1/2 cup (125 mL) Lactantia® 35% Whipping Cream; 3 tbsp (45 mL) Lactantia® Unsalted Butter, cut into cubes; 1/2 cup (125 mL) packed brown sugar; 3 tbsp (45 mL) cornstarch; 1/4 tsp (1 mL) sea salt (approx); 2 tbsp (30 mL) molasses; 2 large egg yolks; 1 tsp (5 mL) vanilla extract; 1/4 cup (60 mL) store-bought caramel sauce

Ingredients

2 cups (500 mL) Lactantia® 18% Table Cream
1/2 cup (125 mL) Lactantia® 35% Whipping Cream
3 tbsp (45 mL) Lactantia® Unsalted Butter, cut into cubes
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) cornstarch
1/4 tsp (1 mL) sea salt (approx)
2 tbsp (30 mL) molasses
2 large egg yolks
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) store-bought caramel sauce

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

In saucepan, combine brown sugar, cornstarch and salt; set aside.
Whisk together cream, molasses and egg yolks until blended; stir into saucepan.
Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened.
Boil for 1 minute.
Strain through fine-meshed sieve into bowl.
Stir in butter and vanilla.
Divide among 4 dessert cups; cover with plastic wrap placed directly on surface of pudding to prevent skin from forming.
Refrigerate for at least 3 hours or up to 2 days.
Before serving, whip cream until stiff peaks start to form.
Top each pudding cup with whipped cream; drizzle with caramel sauce.
Sprinkle with sea salt.