Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • 1 cup milk
  • ¼ cup water
  • 1 tsp. salt
  • 2 cups heavy cream
  • ¼ cup firmly packed dark brown sugar
  • + 1 more ingredients
    • ½ cup 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
    • lightly sweetened whipped cream
    • 1/2 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unsalted butter
    • +2 other ingredients
  • Butterscotch Pudding
    • 1 teaspoon vanilla extract
    • 5 cups whole milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 8 tablespoons (1 stick) unsalted butter
    • +8 other ingredients
  • Butterscotch Pudding
    • 1 teaspoon vanilla extract
    • 1/4 cup unsalted butter
    • 3/4 cup sugar
    • Whipped cream
    • 3 cups whole milk
    • 1/4 cup water
    • 1 teaspoon salt
    • 1/3 cup cornstarch
    • +5 other ingredients
  • Butterscotch Pudding
    • 1 1/4 cups heavy cream
    • 4 large egg yolks
    • grated nutmeg
    • 3/4 teaspoon salt
    • 1/4 cup cornstarch
    • whipped cream
    • 2 1/4 cups whole milk
    • +1 other ingredients

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