Butterscotch Pudding

• corn starch2½ tbsp tbsp
• egg yolks↗3

  (freeze the whites for another recipe)

• whole milk↗500ml ml
• heavy cream300ml ml
• butter↗50g g
• light muscovado sugar↗125g g
• dark chocolate↗grated

  (for serving, optional)

Step-by-step instructions

1. 1

   Whisk the corn starch and egg yolks together in a bowl or jug. Pour the milk and half of the cream into a second jug and set both aside.

2. 2

   Melt the butter in a large saucepan over low heat together with the sugar, until the sugar dissolves, about 2‑3 minutes. Increase heat to medium and simmer for 1‑2 minutes to develop a caramel flavor, watching that the sugar does not burn. Remove from heat and gradually whisk in the cream mixture. Do this slowly and carefully, as the hot sugar mixture may splatter a little.

3. 3

   Return the saucepan to the heat and bring to a boil, stirring constantly. Remove from heat and add 3‑5 tbsp to the egg yolk and starch mixture to thin it slightly, then pour everything into the saucepan and whisk. Return to medium heat, whisking until the mixture boils and thickens, forming a custard. Remove from heat and pour into four to six serving glasses or molds, then chill for 4 hours or overnight until set.

4. 4

   Just before serving, whisk the remaining 150 ml of cream to soft peaks with an electric mixer and serve it as a swirl or spooned over the pudding. If desired, sprinkle with grated chocolate.