Dessert Recipes

Butterscotch Pudding

Butterscotch Pudding

Before you make that face, if you have never had homemade warm pudding you cannot imagine how wonderful it is and have to give it a try.  Don’t even think of that horrible orangey stuff that comes in a container or a box – it is nothing like the real thing!  It only takes about 15 minutes, barely more trouble than the mix and incredibly better.  It can be served cold or warm in a bowl or as a sauce over fruit, cake or brownies.  

Butterscotch Pudding

1/2   cup      packed dark brown sugar

3      Tbs      cornstarch

1      pinch   salt

1      cup      heavy (whipping) cream

21/2   cups   milk

3                   large egg yolks

1        Tbs    butter

2        tsp      vanilla extract


1   Mix the sugar, cornstarch, and salt in a medium saucepan then add the milk cream and slightly beaten egg yolks making sure there are no lumps.

2   Whisk constantly while bringing the mixture to a simmer. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of a spoon, 1 to 2 minutes.

3   Stir the vanilla and butter until the butter is melted. Pour into a bowl, through a fine mesh strainer if there are any lumps,  Press plastic wrap directly on the surface to prevent a skin forming and refrigerate.  You can serve warm, after about 15 minutes, or wait until it sets up in about 3 hours.

Servings: 8

Yield: Makes 4 cups

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