Butterscotch Pudding From Pioneer Woman Website Recipes

BUTTERSCOTCH PUDDING

Butterscotch Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

24 chocolate sandwich cookies
4 tablespoons salted butter, melted
1 1/2 cups brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons salted butter
4 tablespoons chopped toffee candy bar, for topping.

Steps:

For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
For the pudding: 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 a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.
Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.

BUTTERSCOTCH PUDDING

Butterscotch Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

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

Ingredients

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

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