Best Butterscotch Pudding Recipes

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HOMEMADE BUTTERSCOTCH PUDDING



Homemade Butterscotch Pudding image

Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

CREAMY BUTTERSCOTCH PUDDING



Creamy Butterscotch Pudding image

Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup packed dark brown sugar
2 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 8

1/2 cup packed dark-brown sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups packed brown sugar, light or dark
1/4 cup cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
1/2 cup salted caramel sauce, for serving
Sea salt flakes, for serving
Unsweetened whipped cream, for serving

Steps:

  • Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
  • Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
  • Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

KELLY'S BUTTERSCOTCH PUDDING



Kelly's Butterscotch Pudding image

This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.

Provided by COOKIEWOMAN

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 cup packed brown sugar
¼ cup cornstarch
3 cups milk
½ teaspoon salt
3 egg yolks, beaten
¼ cup butter
1 teaspoon vanilla extract

Steps:

  • In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  • Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g

OLD-FASHIONED BUTTERSCOTCH PUDDING



Old-Fashioned Butterscotch Pudding image

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup/165 grams dark brown sugar
1 tablespoon unsalted butter
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

Steps:

  • Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
  • In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
  • Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
  • Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
  • Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
  • Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
  • When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

BUTTERSCOTCH PUDDING II



Butterscotch Pudding II image

Chill overnight in individual dishes.

Provided by sal

Categories     Desserts     Custards and Pudding Recipes

Time 3h

Yield 4

Number Of Ingredients 5

1 cup brown sugar
¼ cup all-purpose flour
1 ¾ cups whole milk
2 egg yolks, beaten
¼ cup butter

Steps:

  • In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g

OLD FASHIONED BUTTERSCOTCH PUDDING



Old Fashioned Butterscotch Pudding image

I have tried several "Old Fashioned" butterscotch pudding recipes..and this is the best I have found...and also, by FAR, the simplest.

Provided by LoversDream

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2/3 cup dark brown sugar (firmly packed)
2 tablespoons cornstarch
1 (12 ounce) can evaporated milk
1/3 cup water
1 large egg, lightly beaten
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
lightly sweetened whipped cream, for acompaniment (optional)

Steps:

  • Combine sugar and cornstarch in medium saucepan.
  • Stir in evaporated milk and water.
  • Cook over medium heat, stirring constantly, until mixture comes just to a boil.
  • Remove from heat.
  • Place egg in small bowl; stir in small amount of milk mixture.
  • Add to milk mixture; cook, stirring constantly, for 1 minute (be careful, mixture will bubble and might spatter on your hand so use caution).
  • Remove from heat. Stir in butter and vanilla extract.
  • Pour into dessert dishes.
  • Refrigerate for 1 hour or until firm.
  • Top with whipped cream.

Nutrition Facts : Calories 363.8, Fat 16.3, SaturatedFat 9.8, Cholesterol 100.4, Sodium 184.1, Carbohydrate 48.1, Sugar 35.5, Protein 7.5

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

6 large egg yolks
3/4 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Place yolks in a large mixing bowl and whisk lightly. Set aside. Combine the sugar and 1/4 cup water in a heavy, medium saucepan and place it over low heat. Cook until the sugar is dissolved, about 7 minutes. Raise the heat to high and cook, watching it closely, until the sugar turns a golden amber color.
  • While the sugar is cooking, whisk the milk, cream and brown sugar together in another saucepan and place it over high heat. Bring just to a boil and remove from the heat. As soon as the caramel is golden, remove it from the heat and immediately begin to slowly stir in the hot milk and cream. (Be careful as the mixture will bubble up and sputter.) Continue to stir until all the milk has been added. Pouring in a slow, steady stream, whisk the hot cream mixture into the eggs. Whisk in the vanilla and salt. Strain through a fine-mesh strainer. Refrigerate until cool.
  • Preheat oven to 300 degrees. Using a spoon, skim off any air bubbles from the top of the custard mixture. Divide the mixture between 6 -cup ramekins or custard cups and place them in a roasting pan. Add boiling water to the pan to come halfway up the sides of the ramekins and cover the pan with aluminum foil. Bake the puddings until they are set around the edges but still have an area in the center about the size of a quarter that remains somewhat loose, about 50 minutes. Remove custards from the roasting pan and refrigerate several hours or overnight. Serve with whipped cream if desired.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 13 grams, Carbohydrate 39 grams, Fat 35 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 252 milligrams, Sugar 38 grams

REAL BUTTERSCOTCH PUDDING



Real Butterscotch Pudding image

This contains both "butter and Scotch"! Found it in Cottage Living, April 2007 edition. This pudding looked very interesting and was a different way of presenting an "old" idea. Chill time is 4 hours or longer - that is if you can wait longer! It is best if you make the nuts ahead of time.

Provided by Manami

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1 3/4 cups whole milk, divided
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, cut into 4 pieces, softened
2 teaspoons vanilla extract
2 -3 tablespoons Scotch whisky (preferably a strong single malt)
1/2 cup pecans
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
1 pinch salt (optional)

Steps:

  • MAKE PUDDING:.
  • Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
  • Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
  • Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
  • Place cornstarch and salt in a food processor, and pulse to blend.
  • Turn mixture out onto waxed paper.
  • Place granulated sugar and egg yolks in food processor, and blend 1 minute.
  • Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
  • Add cornstarch mixture, and pulse a few times to blend.
  • Pour hot mixture very slowly through food chute while processor is on; pulse.
  • Pour mixture back into saucepan.
  • Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
  • Return pudding to food processor; pulse.
  • Add butter, vanilla, and Scotch; pulse until well blended.
  • Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
  • Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
  • Serve cold, and garnish, with buttered pecans.
  • MAKE BUTTERED PECANS: (MAKE THESE FIRST).
  • Line a plate with a double layer of paper towels, and set aside.
  • Toss pecans in small skillet over medium heat.
  • Cook, stirring constantly, 1 minute or until lightly toasted.
  • Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
  • Remove from heat, and stir in salt, if desired; turn out onto paper towels.
  • Cover with another double layer of paper towels, and pat to remove excess butter.
  • Let cool to room temperature.
  • Store nuts in airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 395.8, Fat 25.9, SaturatedFat 12.1, Cholesterol 149, Sodium 145.4, Carbohydrate 34.5, Fiber 0.9, Sugar 28.3, Protein 4.8

OLD-FASHIONED BUTTERSCOTCH PUDDING



Old-Fashioned Butterscotch Pudding image

Categories     Milk/Cream     Egg     Dessert     Bake     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup (packed) dark brown sugar
3/4 cup sugar
1/4 cup water
6 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Steps:

  • Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
  • Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
  • Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
  • Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

EASY BUTTERSCOTCH PUDDING



Easy Butterscotch Pudding image

After dinner, serve this classic and creamy butterscotch pudding for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 7

6 large egg yolks
1 1/4 cups packed lightbrown sugar
3 tablespoons cornstarch
1/2 teaspoon coarse salt
3 cups milk
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
  • Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
  • Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

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The Best Butterscotch Pudding Recipe. Rich Old-Fashioned Custard. pastrychefonline.com. Learn more. Here's what you'll need to make this butterscotch pudding recipe. Learn more. You'll make this pudding in 3 steps: 1. Make butterscotch 2. Add the dairy 3. Temper into the eggs and boil. Learn more . Making the butterscotch is the hardest part of this recipe, and it's the part that could ...
From pastrychefonline.com


OLD FASHIONED BUTTERSCOTCH PUDDING - THE VIEW FROM GREAT ISLAND
Allow the melted brown sugar to cool for a few minutes. Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth. Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
From theviewfromgreatisland.com


RICH AND CREAMY BUTTERSCOTCH PUDDING RECIPE - FOOD & WINE
Let cool slightly. Step 3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the ...
From foodandwine.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - SERIOUS EATS
2018-08-29 Directions. Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk.
From seriouseats.com


THE BEST BUTTERSCOTCH PUDDING IS HOMEMADE - THE NEW YORK TIMES
2021-01-15 David Malosh for The New York Times. Food Stylist: Simon Andrews. The first is to activate the cornstarch by making sure to bring the pudding mixture to …
From nytimes.com


BEST THE PIONEER WOMAN'S BUTTERSCOTCH PUDDING RECIPES …
2015-09-04 Directions. Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside. Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to ...
From foodnetwork.ca


TOP 50 BUTTERSCOTCH PUDDING RECIPE NPR RECIPES
Butterscotch Pudding Recipe | Food Network . 1 week ago foodnetwork.com Show details . In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
From mcswe.tibet.org


BEST BUTTERSCOTCH PUDDING RECIPES | FOOD NETWORK CANADA
2002-12-18 A recipe for making the best Butterscotch Pudding. ADVERTISEMENT. IN PARTNERSHIP WITH. eggs and dairy. Butterscotch Pudding. by Christine Cushing. December 18, 2002. 2.6 (7 ratings) Rate this recipe YIELDS. 6 servings. This is the real McCoy butterscotch with real scotch. It’s an adult pudding! I’ve tried making this pudding several ways and find that using …
From foodnetwork.ca


BUTTERSCOTCH PUDDING - SIMPLY STACIE
Instructions. Add butter and brown sugar to a medium pot over low heat and stir constantly until sugar melts. Add sugar mixture to scalded milk, slowly, and stir until blended. In another bowl, stir together cornstarch, salt and cold milk. Add to scalded milk mixture.
From simplystacie.net


OLD-FASHIONED BUTTERSCOTCH PUDDING - CARNATION®
Step 1. Combine sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Remove from heat. Step 2. Place egg in small bowl; stir in small amount of milk mixture. Add to milk mixture; cook, stirring constantly, for 1 minute. Remove from heat.
From verybestbaking.com


BEST BUTTERSCOTCH PUDDING - ALL INFORMATION ABOUT HEALTHY RECIPES …
The Best Butterscotch Pudding Is Homemade - The New York Times new www.nytimes.com. Jan 15, 2021The Best Butterscotch Pudding Is Homemade. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. Read in app.
From therecipes.info


BUTTERSCOTCH SELF-SAUCING PUDDING RECIPE | NEW IDEA MAGAZINE
Grease a large ovenproof dish (8-cup capacity). To make the pudding, sift flour and sugar into a large bowl. Combine milk, eggs, butter and syrup in a medium jug. Whisk well. Add to flour mixture. Stir until smooth. Pour into prepared dish.
From newidea.com.au


BUTTERSCOTCH PUDDING FROM SCRATCH - BOWL OF DELICIOUS
2017-12-22 How to make butterscotch pudding from scratch. Mix cornstarch, sugar, salt, milk, and egg yolks in a medium sized bowl. Drizzle the milk in slowly, to form a really smooth consistency, and add the egg yolks last. Brown butter in a medium saucepan and add brown sugar. Whisk together until the sugar has melted and starts to smoke.
From bowlofdelicious.com


HOMEMADE BUTTERSCOTCH PUDDING RECIPE - ALTON BROWN
1 teaspoon smoked salt. Yield: 6 servings. Procedure. Melt the butter in a 2-quart saucier or saucepan over medium-high heat. Add the brown sugar and cook, stirring occasionally, until the sugar has dissolved and the butter smells nutty, 1 to 2 minutes. Pour in the whole milk, heavy cream, and kosher salt, and bring to a simmer.
From altonbrown.com


BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
2015-01-21 Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan. In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine. Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick.
From thepioneerwoman.com


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