Creamy biscuit pudding - Food Recipes

Chill Before Serving:
After pouring the pudding into individual cups or a large serving dish, refrigerate it for at least 2 hours until fully set and chilled.
Individual Portions:
Use clear glass cups or small dessert bowls to show off the rich, creamy color of the pudding.
Toppings for a Gourmet Touch:
Just before serving, add any of the following toppings:
- A dollop of whipped cream
- A drizzle of caramel sauce
- A sprinkle of brown sugar or cinnamon
- Chopped toasted nuts (like pecans or hazelnuts)
- A few dark chocolate shavings for elegance
Optional Sides:
Serve with a crisp cookie, biscotti, or a thin slice of cake on the side for added texture and flavor.
Final Touch:
Serve cold with a small spoon, and if you’re hosting guests, consider placing the dessert on a small plate with a paper doily or napkin underneath for an upscale presentation.

Melt the butter in a saucepan over medium heat. Once melted, stir in the brown sugar and salt. Cook, stirring often, until the mixture starts to bubble – about 2 minutes.
In a small bowl, whisk the cornstarch and milk together until smooth. Pour this into the saucepan and stir well.
In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot butterscotch mixture into the yolks while whisking (this tempers the eggs). Then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, whisking constantly, until the pudding thickens – about 5–7 minutes. Don’t let it boil.
Remove from heat and stir in the vanilla extract and heavy cream.
Pour the pudding into a serving dish or individual cups. Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming).
Chill in the refrigerator for at least 2 hours or until set.