Butterscotch Honey Pudding
Butterscotch Honey Pudding with Organic Honey & Blackcurrants
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 3 large egg yolks, beaten
- 4 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1 cup heavy cream
- 4 tablespoons Organic Honey & Blackcurrants
- 1 teaspoon pure vanilla extract
Whisk the cornstarch, salt, milk and egg yolk until the mixture is smooth and set the bowl aside. Melt the butter in a pan and whisk in the sugar until smooth and homogenized. Slowly whisk in the cream at low heat. Temper the cornstarch slurry and add to the bowl with the eggs and milk and whisk. Return the tempered slurry to the pan to cook. Raise the heat to medium-high and continue whisking and cook for 2 minutes. Remove from heat and whisk in the slightly warmed Organic Honey & Blackcurrants and vanilla. Cover the surface directly with plastic wrap and chill for at least an hour.
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