Stovetop Butterscotch Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SALTY BUTTERSCOTCH PUDDING



Salty Butterscotch Pudding image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

725 grams (3 cups) whole milk
121 grams (1/2 cup) heavy cream
3 grams (3/4 teaspoon) fine sea salt
160 grams (3/4 cup) packed dark brown sugar
28 grams (1/4 cup) cornstarch
108 grams (4 large) egg yolks, at room temperature
10 grams (2 teaspoons) vanilla extract
Flaky salt, for sprinkling

Steps:

  • Combine the milk, cream, salt, and 50 grams (1/4 cup) of the sugar in a medium saucepan. Bring the mixture to a simmer over medium heat.
  • Meanwhile, in a medium heatproof bowl, whisk together the remaining 99 grams (1/2 cup) sugar and the cornstarch.
  • When the milk mixture has come to a simmer, turn the heat down to medium-low. Whisk the egg yolks into the sugar-and-cornstarch mixture, then pour in about one third of the hot milk mixture in a slow, steady stream, whisking constantly. Pour the yolk mixture into the pan and cook the pudding, stirring constantly with a silicone spatula and taking care to scrape the bottom and sides of the pan, until the pudding gets very thick and comes to "first boil" (a large bubble will rise to the surface in the center), 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla extract.
  • Pour the pudding into a large heatproof bowl (shallow if you want it to cool quickly) or six 6-ounce ramekins, custard cups, or other individual serving dishes. Cover with plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming (if you secretly love pudding skin, like a select few of us, skip this step).
  • Refrigerate the pudding until fully chilled, at least 2 hours, before serving.
  • Garnish the chilled pudding with a sprinkling of flaky salt, to taste.

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

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

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water
3/4 cup uncooked long grain rice
1/2 teaspoon salt
4 cups milk
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
Cinnamon sticks and fresh fruit, optional

Steps:

  • In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

VANILLA PUDDING



Vanilla Pudding image

Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 4

Number Of Ingredients 7

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

Steps:

  • In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
  • Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g

STOVE TOP BUTTERSCOTCH MAPLE-WALNUT PUDDING



Stove Top Butterscotch Maple-Walnut Pudding image

Make and share this Stove Top Butterscotch Maple-Walnut Pudding recipe from Food.com.

Provided by MixnVixn

Categories     Dessert

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups original almond milk (I find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does)
1/2 cup organic coconut sugar
1 tablespoon unsulphured blackstrap molasses (I use Plantation brand)
1/4 cup almond milk
3 tablespoons cornstarch or 3 tablespoons arrowroot
3 large egg yolks
1 1/2 tablespoons organic virgin coconut oil
1 teaspoon pure vanilla extract
1/2 cup walnut pieces
1/4 cup pure grade b maple syrup

Steps:

  • In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
  • Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
  • Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
  • Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
  • Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
  • In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
  • ENJOY!

Nutrition Facts : Calories 228.3, Fat 12.9, SaturatedFat 2.1, Cholesterol 138.3, Sodium 11.3, Carbohydrate 25, Fiber 1, Sugar 15.3, Protein 4.3

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

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

More about "stovetop butterscotch pudding recipes"

BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
butterscotch-pudding-the-pioneer-woman image
2015-01-21 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 …
From thepioneerwoman.com
5/5 (6)
Category Dessert, Main Dish
Servings 6
Total Time 1 hr 10 mins
  • 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. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc.


UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - SALLY'S …
unbelievable-butterscotch-pudding-homemade-sallys image
2022-06-22 Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady …
From sallysbakingaddiction.com
5/5 (70)
Category Dessert
  • Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
  • Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
  • Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  • Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.


HOW TO MAKE BUTTERSCOTCH PUDDING FROM SCRATCH | KITCHN
how-to-make-butterscotch-pudding-from-scratch-kitchn image
2020-01-22 Whisk in the egg yolks: Whisk in the egg yolks and set the bowl aside. Melt the butter and brown sugar: To make the butterscotch, melt the butter in a deep 4-quart pan set over medium-high heat. When it has melted …
From thekitchn.com


SELF SAUCING BUTTERSCOTCH PUDDING | RECIPETIN EATS
self-saucing-butterscotch-pudding-recipetin-eats image
2019-09-06 Grease a 6 cup baking dish (1.6L/1.6Q) with butter. Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside. Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine. Add …
From recipetineats.com


STOVE TOP SOFT CUSTARD RECIPE | CDKITCHEN.COM
stove-top-soft-custard-recipe-cdkitchencom image
2019-07-28 Stir constantly until the milk is almost to a boil. While stirring briskly, slowly add in the eggs and keep stirring until the mixture becomes thick and is completely mixed. If using the vanilla bean, remove it now. If using vanilla …
From cdkitchen.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - SERIOUS EATS
2017-01-03 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
5/5 (2)
Total Time 15 mins
Category Dessert, Desserts, Puddings And Custards
Calories 295 per serving


BUTTERSCOTCH PUDDING – SMITTEN KITCHEN
2015-01-08 3 cups (710 ml) whole milk. 2 teaspoons (10 ml) vanilla extract. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and reduce heat to medium-low. Let it heat and bubble for 1 to 2 minutes, stirring frequently. Don’t let it smoke or burn, which brown sugar is always very eager to do.
From smittenkitchen.com


LUXE BUTTERSCOTCH PUDDING – SMITTEN KITCHEN
2018-03-02 2 tablespoons creme fraiche or sour cream (optional) Make the pudding: Stir the brown sugar, water, and salt together in the bottom of a medium, heavy-bottomed saucepan. Turn the heat on to medium-high and cook the mixture without stirring until it’s dark brown and smells caramelized, 8 to 10 minutes.
From smittenkitchen.com


FAST BUTTERSCOTCH PUDDIN': INSPIRED BY JELL-O, 100% ORIGINAL
2018-08-10 Fast Butterscotch Puddin': Inspired by Jell-O, 100% Original. Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019. When I was a kid, I used to make stovetop Jell-O pudding all the time.
From seriouseats.com


HOMEMADE 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 - BELLY FULL
2020-11-14 In a large bowl, combine milk and heavy cream. In a separate medium bowl, whisk together egg yolks, cornstarch, and a touch of milk until smooth. Set both bowls aside. In a medium heavy duty pot set over medium heat, whisk together the brown sugar, salt, and water until sugar dissolves.
From bellyfull.net


SUPER EASY BUTTERSCOTCH SELF SAUCING PUDDING - BAKE PLAY SMILE
2020-05-18 Preheat oven to 160 degrees celsius fan-forced (180 degrees celsius conventional). Grease a large 6 cup capacity (1.6 litre) baking dish and set aside. Place the brown sugar, self raising flour, melted butter, egg, milk and golden syrup into a bowl and mix until well combined. Pour into the prepared dish.
From bakeplaysmile.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - PLAIN.RECIPES
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.
From plain.recipes


STOVETOP BUTTERSCOTCH PUDDING RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


HEALTHY BUTTERSCOTCH PUDDING | THE BANANA DIARIES
2019-07-03 Reduce heat and cook the dates for 10-12 minutes until soft. Remove from heat and let cool for 5 minutes and save 1/4 cup of date water. Place the cooked dates, plus 1/4 cup of the reserved water in a food processor and blend until smooth. Add in coconut cream, vanilla, and sea salt and blend again until creamy.
From thebananadiaries.com


BUTTERSCOTCH PUDDING RECIPES - DAVID LEBOVITZ
2008-02-27 2 1/2 cups (625ml) whole milk. 2 large eggs. 2 teaspoons whiskey. 1 teaspoon vanilla extract. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there ...
From davidlebovitz.com


STOVE TOP PUDDING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
In a medium saucepan, combine the cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Let cook until thick and creamy. Add 1/2 cup milk, raisins, and the beaten egg. Let cook for 2-3 minutes to cook the egg. Remove from heat and stir in the butter and vanilla extract. Sprinkle cinnamon on top.
From stevehacks.com


BUTTERSCOTCH PUDDING RECIPE, RICH AND ELEGANT - COOKING ON THE …
2019-09-24 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. Whisk well.
From highlandsranchfoodie.com


BAKING | STOVETOP BUTTERSCOTCH PUDDING RECIPE - BUTTERSCOTCH
2020-09-16 Stovetop Butterscotch Pudding Recipe. Perfect for snuggling up on the couch, just as good straight from the fridge as a midnight snack. 9/16/2020 9:02:00 PM. Source Serious Eats. Perfect for snuggling up on the couch, just as good straight from the fridge as a midnight snack. This rich and silky pudding is best served warm, when you're snuggled down on the …
From headtopics.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - FOOD HOUSE
How to Make Butterscotch Pudding Grab a medium pot and add butter and sugar over low heat. Stir constantly until the sugar melts. Add sugar mixture to scalded milk, slowly, and stir until blended. In another bowl, mix together cornstarch and cold milk. Add to the scalded milk mixture. Cook on low heat until thickened, stirring constantly.
From foodhousehome.com


BUTTERSCOTCH PUDDING // THE SPECKLED PALATE
2022-05-12 Instructions. In a saucepan over medium heat, melt the butter, and let it brown slightly. While the butter is browning, combine the milk and greek yogurt. Whisk until smooth and no lumps visible. Set aside. Once the butter has browned, add the brown sugar. Reduce the heat to …
From thespeckledpalate.com


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


EASY-DINNER-RECIPES.NET — STOVETOP BUTTERSCOTCH PUDDING
2017-01-03 Stovetop Butterscotch Pudding “By Stella Parks This rich and silky pudding is best served warm, when you’re snuggled down on the couch in your PJs, but it’s not half bad all thick and wobbly from the... easy-dinner-recipes.net — Stovetop Butterscotch Pudding. 1.5M ratings 277k ratings See, that’s what the app is perfect for. Sounds perfect Wahhhh, I don’t …
From easy-dinner-recipes-net.tumblr.com


SOFT BUTTERSCOTCH PUDDING COOKIES RECIPE - SIMPLY STACIE
Step One: Preheat oven to 350F and line two large baking sheets with parchment paper. If you don’t have parchment paper, you can just drop the cookies onto an ungreased sheet pan, they won’t stick. Step Two: In a medium bowl, whisk together …
From simplystacie.net


STOVETOP DESSERTS - 14 MOUTHWATERING STOVETOP DESSERTS
2014-07-23 These 14 mouthwatering stovetop desserts will have you forgetting that baking is even a thing. 1. Fudge. Media Platforms Design Team. Homemade fudge is surprisingly easy to make. Get the recipe ...
From cosmopolitan.com


BUTTERSCOTCH PUDDING DESSERT - BOWL ME OVER
2022-06-24 Refrigerate until ready to use. In a large microwavable bowl melt the butterscotch chips and milk for 2 minutes at 15 seconds intervals, mixing at every break. Stir until the chips are all melted. Add the pudding mix to the butterscotch milk. Whisk until combined. Fold the whipped cream into the butterscotch mixture.
From bowl-me-over.com


STOVE TOP BUTTERSCOTCH MAPLE-WALNUT PUDDING - PLAIN.RECIPES
Directions. In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
From plain.recipes


BUTTERSCOTCH PUDDING - RECIPE GIRL
2016-03-31 In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Continue to whisk... it will look like not much is happening for 3 to 4 minutes... but soon it will be bubbling away! Cook, stirring, while the mixture thickens.
From recipegirl.com


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


PIN ON SWEET TOOTH - PINTEREST
Mar 21, 2019 - Homemade butterscotch pudding combines the unbelievable flavors of caramelized brown sugar and butter. This creamy stovetop pudding recipe is so simple! Mar 21, 2019 - Homemade butterscotch pudding combines the unbelievable flavors of caramelized brown sugar and butter. This creamy stovetop pudding recipe is so simple! Pinterest. Today. …
From pinterest.com


LUNACAFE’S ULTIMATE VANILLA PUDDING
2013-12-31 And even though I did later perfect the Ultimate Salted Caramel Pudding (with Butterscotch Pudding Variation), I ... Ingredients Stove-top Custard Recipe: Steps 1-6 Lady Fingers or Cream Cheese Pound Cake Recipe, sliced 1 Pint Heavy Whipping Cream, […] 15 Yummy Sweets for Vanilla Lovers says: January 27, 2014 at 6:49 pm […] Recipe & Photo …
From thelunacafe.com


PUMPKIN PUDDING FROM SCRATCH - BOWL OF DELICIOUS
2020-11-04 Instructions. In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently. Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon.
From bowlofdelicious.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - FOOD CLOUD
2017-01-14 Stovetop Butterscotch Pudding Recipe 7:40 AM. maybe you prefer. This rich and silky pudding is best served warm, when you're snuggled down on the couch in your PJs, but it's not half bad all thick and wobbly from the fridge as a midnight snack. In either case, its creamy consistency depends in part on white chocolate; our favorite supermarket brand is Green & …
From 1x2x3x4x5x6x7x8x9.blogspot.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE | RECIPE | BUTTERSCOTCH …
May 19, 2018 - This rich and silky pudding is best served warm, when you're snuggled down on the couch in your PJs, but it's not half bad all thick and wobbly from the fridge as a midnight snack. In either case, its creamy consistency depends in part on white chocolate; our favorite supermarket brand is Green & Blacks, which has a st…
From pinterest.co.uk


STOVETOP BUTTERSCOTCH PUDDING | PURPLE ONION CUISINE
Catering for your cocktail parties, private dinners, weddings & corporate events. Buffets, BBQ, multi-course meals. Smart Serve staff. Call (416) 888-4405.
From purpleonioncuisine.ca


Related Search