Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

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

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
    • lightly sweetened whipped cream
    • 1/2 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unsalted butter
    • +1 other ingredients
  • Butterscotch Pudding
    • 1 cup heavy cream
    • 2 cups packed dark brown sugar
    • 4 large egg yolks
    • 8 tablespoons (1 stick) unsalted butter
    • 6 tablespoons cornstarch
    • +8 other ingredients
  • Butterscotch Pudding
    • 2 tablespoons Scotch
    • 1 teaspoon vanilla extract
    • 1/4 cup unsalted butter
    • Whipped cream
    • 1/2 cup English toffee bits
    • 1/4 cup whipping cream
    • +7 other ingredients
  • Butterscotch Pudding
    • 1/4 cup cornstarch
    • 1 1/4 cups heavy cream
    • 4 large egg yolks
    • grated nutmeg
    • 3/4 teaspoon salt
    • whipped cream
    • 1 1/2 cups dark brown sugar
    • +1 other ingredients

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