CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY BUTTERSCOTCH PUDDING
Steps:
- Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
- Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
- Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
HOMEMADE BUTTERSCOTCH PUDDING
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY BUTTERSCOTCH PUDDING - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I wish people could live on pudding. Why can't they, Marilla? I want to know." (from Anne of Avonlea, XXVII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Provided by Diana 2
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Equipment You Will Need:.
- 2 small mixing bowls.
- fork.
- heavy medium saucepan.
- measuring cups.
- measuring spoons.
- wooden spoon.
- serving bowl.
- plastic wrap.
- Directions:.
- Break the eggs and separate them into the two small mixing bowls. Beat the yolks with the fork and set them aside.
- Combine the brown sugar, cornstarch, and salt in the medium saucepan. With the wooden spoon gradually stir in the milk.
- Place the saucepan over medium heat. Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes. Stir and cook for 2 more minutes, and then take the saucepan off the heat.
- Dip a measuring cup into the hot mixture and take out about 1 cup. Very slowly stir the cup of hot mixture into the egg yolks. Then stir the hot egg-yolk mixture into the large saucepan.
- Stirring constantly, cook over medium heat for 2 more minutes.
- Take the saucepan off the heat and add the butter and vanilla. Stir with the wooden spoon until the butter melts.
- Pour pudding into the serving bowl. To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute. Remove the plastic wrap and spoon the pudding into small bowls.
Nutrition Facts : Calories 379.2, Fat 12.3, SaturatedFat 7.2, Cholesterol 126.8, Sodium 271.6, Carbohydrate 63.3, Sugar 53.1, Protein 5.3
CREAMY BUTTERSCOTCH PUDDING RECIPE FROM TOH
Recieved this recipe from Taste of Home, and my family loves Butterscotch and as this goes together so fast and easy it's a winner for my family. Topped with whipped cream - couldn't get much easier. Prep time does not include cooling and refridgeration.
Provided by Bonnie G 2
Categories Dessert
Time 25m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt.
- Add milk and egg yolks; stir until smooth.
- Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; stir in butter and vanilla.
- Cool to room temperature, stirring several times.
- Pour into four individual dessert dishes.
- Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 216, Fat 5, SaturatedFat 2.6, Cholesterol 93.1, Sodium 161.3, Carbohydrate 37.2, Sugar 33.2, Protein 5.4
RICH AND CREAMY BUTTERSCOTCH PUDDING
Recipe by Lisa Sewall. From: Rich and Creamy Butterscotch Pudding, Editor's Picks: Nick Fauchald's Favorite F&W Recipes, Best Recipes of 2007: Spectacular Desserts Published January 2007. This was too, too good! At least 4 hrs cooling time (in the refrigerator). Can be made up to 3 days ahead.;)
Provided by Manami
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium bowl with ice water.
- Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
- In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved; let cool slightly.
- Put the egg yolks in a medium bowl.
- In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds.
- Remove from the heat.
- Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes.
- Whisk until smooth.
- Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes.
- Do not let it boil.
- Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
- Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
- Serve the pudding with whipped cream and caramel sauce.
Nutrition Facts : Calories 685.5, Fat 63.4, SaturatedFat 40.2, Cholesterol 365, Sodium 279, Carbohydrate 24.5, Sugar 20.4, Protein 5.7
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