Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

  • 2 cups heavy cream
  • 1 tsp. salt
  • ¼ cup water
  • ¼ cup firmly packed dark brown sugar
  • 1 tsp. vanilla extract
  • 6 large egg yolks
  • ½ cup sugar
  • + 1 more ingredients
    • 1 cup milk

Heat the oven to 300°F. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside. In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium-high heat, stirring to dissolve the brown sugar. Scald the mixture (don’t boil it) and remove it from the heat...

View full recipe at Fine Cooking

Comments

Variations on Butterscotch Pudding

  • Butterscotch Pudding
    • 8 teaspoons cornstarch
    • 1/2 cup packed dark brown sugar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unsalted butter
    • 1/2 cup heavy cream
    • +1 other ingredients
  • Butterscotch Pudding
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream
    • 2 cups packed dark brown sugar
    • 6 tablespoons cornstarch
    • 1/2 teaspoon salt
    • +7 other ingredients
  • Butterscotch Pudding
    • 1/4 cup unsalted butter
    • 1 teaspoon vanilla extract
    • 2 tablespoons Scotch
    • 4 large egg yolks
    • 1/2 cup golden brown sugar
    • 1/3 cup cornstarch
    • +7 other ingredients
  • Butterscotch Pudding
    • 1/4 cup cornstarch
    • 3/4 teaspoon salt
    • whipped cream
    • 2 1/4 cups whole milk
    • 1 1/2 cups dark brown sugar
    • grated nutmeg
    • 1 1/4 cups heavy cream
    • +1 other ingredients

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