CREAMY BUTTERSCOTCH PUDDING
Steps:
- Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
- Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
- Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!
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.
CREAMY BUTTERSCOTCH PUDDING FOR 2
One day when I had a craving for something homemade, I tried from-scratch pudding. It's much better than the store-bought kind! -EMR, tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 157mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH PUDDING
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
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
RICH AND CREAMY BUTTERSCOTCH PUDDING
Recipe by Lisa Sewall. From: Rich and Creamy Butterscotch Pudding, Editor's Picks: Nick Fauchald's Favorite F&W Recipes, Best Recipes of 2007: Spectacular Desserts Published January 2007. This was too, too good! At least 4 hrs cooling time (in the refrigerator). Can be made up to 3 days ahead.;)
Provided by Manami
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium bowl with ice water.
- Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
- In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved; let cool slightly.
- 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 heat.
- Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes.
- Whisk until smooth.
- Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes.
- Do not let it boil.
- Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
- Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
- Serve the pudding with whipped cream and caramel sauce.
Nutrition Facts : Calories 685.5, Fat 63.4, SaturatedFat 40.2, Cholesterol 365, Sodium 279, Carbohydrate 24.5, Sugar 20.4, Protein 5.7
RICH BUTTERSCOTCH PUDDING
With 3 egg yolks, butter and a generous amount of brown sugar, this is one of my favorite puddings, so why not SPLURGE!
Provided by out of here
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
- Bring to a boil and cook 30 seconds.
- Remove from heat.
- Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
- Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
- Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
- Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
- Remove from heat; stir in vanilla.
- Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
- Cover the pudding with plastic wrap; chill 3 hours.
Nutrition Facts : Calories 290, Fat 11.9, SaturatedFat 6.7, Cholesterol 122.7, Sodium 174, Carbohydrate 39.2, Sugar 31, Protein 6.8
BUTTERSCOTCH PUDDING II
Chill overnight in individual dishes.
Provided by sal
Categories Desserts Custards and Pudding Recipes
Time 3h
Yield 4
Number Of Ingredients 5
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
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- Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
- In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
- 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 heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
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