Butterscotch Pudding Recipe Serves 8 Puddings 101

This recipe is based on the one used at Wolfgang Puck's defunct restaurant Eureka. Adding coffee gives it a flavor like coffee candy, maple an overpowering perfume.

		1/2 cup (1 stick) butter
		1 3/4 cups brown sugar, packed
		1 1/2 cups whipping cream
		7 tablespoons cornstarch
		1/4 teaspoon salt
		2 1/2 cups milk
		4 egg yolks
		2 teaspoons vanilla extract
		1/4 cup brewed espresso or strong coffee or 1/3 cup maple syrup, optional

Combine the butter and the brown sugar in a saucepan over low heat. Simmer 5 minutes, stirring. Add the cream and stir until smooth.

Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, 5 minutes.

Whisk 1 cup of the mixture into the egg yolks, then return to the pan. Add the vanilla and optional espresso or maple syrup. Reduce the heat to low and cook, stirring, 1 minute. Strain and pour into 8 custard cups. Serve warm or cold.

Each serving: 468 calories; 260 mg sodium; 185 mg cholesterol; 25 grams fat; 15 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 0.06 gram fiber.