Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

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

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
    • lightly sweetened whipped cream
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 teaspoon pure vanilla extract
    • +2 other ingredients
  • Butterscotch Pudding
    • 8 tablespoons (1 stick) unsalted butter
    • 1/2 teaspoon salt
    • 4 large egg yolks
    • 5 cups whole milk
    • 2 cups packed dark brown sugar
    • +8 other ingredients
  • Butterscotch Pudding
    • Whipped cream
    • 2 tablespoons Scotch
    • 1 teaspoon vanilla extract
    • 1/2 cup English toffee bits
    • 3 cups whole milk
    • 1/4 cup water
    • 1 teaspoon salt
    • +6 other ingredients
  • Butterscotch Pudding
    • grated nutmeg
    • 1/4 cup cornstarch
    • 3/4 teaspoon salt
    • whipped cream
    • 2 1/4 cups whole milk
    • 1 1/2 cups dark brown sugar
    • 1 1/4 cups heavy cream
    • +1 other ingredients

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