Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

  • 2 cups heavy cream
  • 1 tsp. salt
  • ¼ cup water
  • 1 cup milk
  • ¼ cup firmly packed dark brown sugar
  • 1 tsp. vanilla extract
  • 6 large egg yolks
  • + 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
    • 2 tablespoons unsalted butter
    • 1 teaspoon pure vanilla extract
    • +2 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 water
    • 1/4 cup unsalted butter
    • 4 large egg yolks
    • 1/2 cup golden brown sugar
    • 3 cups whole milk
    • 1/2 cup English toffee bits
    • +7 other ingredients
  • Butterscotch Pudding
    • 6 tablespoons unsalted butter
    • 4 large egg yolks
    • 1 1/4 cups heavy cream
    • 1 1/2 cups dark brown sugar
    • 2 1/4 cups whole milk
    • whipped cream
    • +2 other ingredients

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