KELLY'S BUTTERSCOTCH PUDDING
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
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
BUTTERSCOTCH PUDDING
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.
HOMEMADE BUTTERSCOTCH PUDDING
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
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
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
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.
OLD-FASHIONED BUTTERSCOTCH PUDDING
Categories Milk/Cream Egg Dessert Bake Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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.)
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