Butterscotch Pudding Jars with Chocolate Curls

Method 6 steps

1. 01

   Melt the butter in a saucepan, add the brown sugar and cook over medium heat, stirring, for 3 to 4 minutes until it bubbles and smells deeply of toffee.

2. 02

   Slowly whisk in 2 cups milk and the cream; the sugar may seize, so keep whisking over the heat until dissolved.

3. 03

   Whisk the cornstarch, yolks and remaining 1/2 cup milk until smooth. Temper with a ladle of the hot mixture, then pour it all back into the pan.

4. 04

   Cook, whisking constantly, until the pudding bubbles and thickens, about 2 minutes after the first bubbles. Remove from heat and stir in the salt and vanilla.

5. 05

   Strain into four glass jars, press plastic wrap onto the surface and chill for at least 3 hours.

6. 06

   Warm the chocolate bar in your palms for a minute, then drag a vegetable peeler along its edge to form curls and pile them on each pudding.

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