butterscotch pudding

Another recipe from my binder was made recently. Butterscotch pudding. Really easy and really delicious.  There are no eggs to temper, which is what makes it great for the home baker.  This also means that it is not really a custard, and it is only thickened by the corn starch. Here’s the my picture and the recipe: ***I had a picture with the recipe on it after my picture, but it was not showing up on some computers, so I removed the picture of the recipe and typed it up for you.***

Butterscotch Pudding
 serves 4. active time: 15 minutes start to finish: 1-3/4 hour


1/2 cup packed brown sugar
2 Tbs plus 2 tsp cornstarch
1-1/2 cups whole milk
1/2 cup heavy cream
2 Tbsp butter, cut into bits
1 tsp pure vanilla extract


accompaniment: lightly sweetened whipped cream

Whisk together sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan. Then whisk in milk and cream. bring to a boil over medium heat, whisking frequently. Then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. pour into a bowl then cover surface with buttered wax paper (or plastic wrap) and chill until cold, at least 1-1/2 hours.

About these ads

One thought on “butterscotch pudding

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s