Instant Butterscotch Pudding Recipes

CREAMY BUTTERSCOTCH PUDDING

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.

OLD-FASHIONED BUTTERSCOTCH PUDDING

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 DESSERT

Steps:

• Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
• Mix together and press into 9x13-inch pan.
• Bake 15 minutes at 350°.
• Cool.
• Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
• Mix well; spread over cooled crust.
• Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
• Spread on cheese layer.
• Add remaining Cool Whip and sprinkle with nuts.

BUTTERSCOTCH PUDDING

Steps:

• In a saucepan, combine sugar, flour, eggs, salt and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

REAL BUTTERSCOTCH PUDDING

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.