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

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