Homemade Butterscotch Pudding Mix Food

HOMEMADE BUTTERSCOTCH PUDDING

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.

HOMEMADE BUTTERSCOTCH PUDDING MIX

Steps:

• 1. Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix, yielding 24 servings of prepared pudding.
• 2. Stir mix well. For two servings, combine 1/4 cup Butterscotch Pudding Mix, 2 Tbsp. butter, and 1 cup milk in a small saucepan. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute. Pour into serving dishes and chill until thickened.
• 3. I got this recipe from: http://busycooks.about.com/od/conveniencefoodmixes/r/butterscotchpuddmix.htm

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

Steps:

• in a saucepan, combine sugar, flour, eggs, salt and milk.
• cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
• remove from heat.
• blend in vanilla with a hand blender.
• pour into dessert cups and chill.

BUTTERSCOTCH PUDDING

Steps:

• Pre-heat cooker for 20 minutes on high.
• Lightly grease a 6 cup capacity casserole dish or pudding basin.
• Sift flour and sugar into a mixing bowl.
• Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish.
• Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture.
• Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it.
• Cover the cooker with lid and cook for 2 1/2 to 3 hours.
• You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve.