Butterscotch Pudding

Butterscotch Pudding
Photo by Mark Ferri

Ingredients

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

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

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