BUTTERSCOTCH PUDDING
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
- Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
- Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
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!
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
- Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.
BUTTERSCOTCH BUDINO
I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h55m
Yield 4
Number Of Ingredients 11
Steps:
- Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
- Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
- Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
- Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
- Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g
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.
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.
BUTTERSCOTCH PUDDING
I found this recipe in 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. This dessert is more like a baked pudding than a steamed one. It has a rich butterscotch sauce and is a good family pudding or to serve guests, especially in winter. It's also very easy to prepare. Definitely comfort food best served with vanilla ice cream or fresh cream. The author says to sit the pudding basin on a trivet in the slow cooker. If you don't have one of these she suggests using a metal jam lid or a metal biscuit cutter.
Provided by Sazza
Categories Dessert
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 466.5, Fat 11, SaturatedFat 6.6, Cholesterol 29.3, Sodium 115.4, Carbohydrate 84, Fiber 1.9, Sugar 18.6, Protein 8.7
OLD FASHIONED BUTTERSCOTCH PUDDING
I have tried several "Old Fashioned" butterscotch pudding recipes..and this is the best I have found...and also, by FAR, the simplest.
Provided by LoversDream
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in medium saucepan.
- Stir in evaporated milk and water.
- Cook over medium heat, stirring constantly, until mixture comes just to a boil.
- Remove from heat.
- Place egg in small bowl; stir in small amount of milk mixture.
- Add to milk mixture; cook, stirring constantly, for 1 minute (be careful, mixture will bubble and might spatter on your hand so use caution).
- Remove from heat. Stir in butter and vanilla extract.
- Pour into dessert dishes.
- Refrigerate for 1 hour or until firm.
- Top with whipped cream.
Nutrition Facts : Calories 363.8, Fat 16.3, SaturatedFat 9.8, Cholesterol 100.4, Sodium 184.1, Carbohydrate 48.1, Sugar 35.5, Protein 7.5
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
COOKING LIGHT BUTTERSCOTCH PUDDING
From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg.
Provided by pewpew1982
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
- Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
- Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
Nutrition Facts : Calories 261.4, Fat 5.3, SaturatedFat 3, Cholesterol 73, Sodium 291.8, Carbohydrate 48.3, Fiber 0.1, Sugar 43.2, Protein 5.8
BUTTERSCOTCH PUDDING MUFFINS
Adding butterscotch pudding to the mix makes these muffins sweet and tender. Just right for birthday parties, summer picnics, or winter potlucks. I got this out of a library book and want to save it here for use later.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
- Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
- In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
- Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
Nutrition Facts : Calories 249.9, Fat 9.3, SaturatedFat 6.5, Cholesterol 30.6, Sodium 217, Carbohydrate 37.8, Fiber 0.6, Sugar 20.8, Protein 3.7
BUTTERSCOTCH PUDDING
Steps:
- Heat the oven to 350 degrees 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 sugar. Scald the mixture (do not boil it) and remove it from heat.
- While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it=s amber in color. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like a old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.)
- Gently and slowly whisk the cream mixture into the egg yolks. Stir in the salt and vanilla. Strain the pudding and cool it in an ice bath or refrigerate until cool.
- Skim of any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins. Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
- Bake the pudding until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass.
- Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored-food in you refrigerator
HOMEMADE BUTTERSCOTCH PUDDING
This homemade butterscotch pudding recipe makes a delicious dessert with whipped cream or whipped topping, and it's super simple to fix.
Provided by Diana Rattray
Categories Dessert
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.
- In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.
- Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.
- Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.
- Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer-the minimum safe temperature for eggs is 160 F (per FDA).
- Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract.
- For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled.
- Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.
- Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 42 g, Cholesterol 182 mg, Fiber 0 g, Protein 8 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 36 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
Make and share this Homemade Butterscotch Pudding recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 13m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 353.1, Fat 6.9, SaturatedFat 3.6, Cholesterol 110.1, Sodium 183.6, Carbohydrate 65.7, Fiber 0.2, Sugar 53.6, Protein 8
BUTTERSCOTCH PUDDING
Categories Scotch Dairy Fruit Dessert Banana Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
- Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
- Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.
- Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day. Top puddings with banana slices, whipped cream, and toffee bits.
More about "homemade butterscotch pudding food"
HOMEMADE BUTTERSCOTCH PUDDING WITH A HINT OF …
From baking-sense.com
4.6/5 (5)Estimated Reading Time 3 minsServings 6Total Time 2 hrs 40 mins
- Melt the butter over medium low heat. Add the brown sugar and stir until the sugar looks like wet sand.
- Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
- Slowly whisk in 1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
- Cook over low heat for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream, 3/4 cup of the milk and optional bourbon. Reduce the heat to low.
BUTTERSCOTCH PUDDING PIE RECIPE - GAIL SIMMONS | FOOD …
From foodandwine.com
5/5 (1)Category PiesServings 1Total Time 5 hrs 50 mins
- Make the piecrust Preheat the oven to 350°. Spread the pecans on a baking sheet and toast for about 8 minutes, until fragrant and lightly browned. Let cool.
- In a food processor, pulse 1/2 cup of the pecans until finely ground. Add the flour and salt and pulse to mix. Add the butter and pulse until pea-size pieces form. Add the ice water and pulse until a dough starts to come together. Transfer the dough into a 9-inch round fluted tart pan with a removable bottom and press it evenly over the bottom and up the side. Prick the piecrust all over with a fork, then freeze it for 30 minutes.
- Preheat the oven to 375°. Put the piecrust on a large baking sheet and bake for about 35 minutes, until the edge is lightly browned and the crust is firm. Let cool completely.
- Meanwhile, make the filling In a small saucepan, bring the milk and 1/2 cup of the cream to a simmer over medium heat. Remove from the heat. In a medium saucepan, melt the butter over moderately high heat. Add the brown sugar and cook, whisking constantly, until the mixture is bubbling and smooth, about 2 minutes. Remove from the heat and gradually whisk in the milk mixture.
HOMEMADE BUTTERSCOTCH PUDDING - MOM ON TIMEOUT
From momontimeout.com
5/5 (3)Calories 427 per servingCategory Dessert
- Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it's easier to move to the fridge.)
- Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.
THE BEST BUTTERSCOTCH PUDDING IS HOMEMADE - THE …
From nytimes.com
Estimated Reading Time 3 mins
BUTTERSCOTCH PUDDING | FOOD CHANNEL
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Cuisine AmericanEstimated Reading Time 1 min
HOW TO MAKE BUTTERSCOTCH PUDDING FROM SCRATCH | KITCHN
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HOMEMADE BUTTERSCOTCH PUDDING - THRIFTY FOODS
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HOMEMADE BUTTERSCOTCH PUDDING - QUEENSLEE APPETIT
From queensleeappetit.com
4.3/5 (13)Total Time 15 minsCategory PuddingCalories 928 per serving
- Add the milk and heavy cream to a medium saucepan and heat over medium heat until mixture begins to simmer.
- Meanwhile, add the brown sugar, cornstarch and salt to a medium mixing bowl and whisk together.
- Add egg yolks and whisk until combined and smooth. The mixture will be thick at first, but continue whisking and it should turn into a smooth paste.
- Once the milk/cream mixture begins to simmer, slowly pour 1/3 of it (a little at a time) into the egg mixture while whisking constantly until combined. This will slowly increase the temperature of eggs without scrambling them.
RICH AND CREAMY BUTTERSCOTCH PUDDING RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 6
- 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.
HOMEMADE BUTTERSCOTCH PUDDING RECIPE - ALTON BROWN
From altonbrown.com
4.9/5 (7)Category SweetsServings 6Estimated Reading Time 2 mins
- Melt the butter in a 2-quart saucier or saucepan over medium-high heat. Add the brown sugar and cook, stirring occasionally, until the sugar has dissolved and the butter smells nutty, 1 to 2 minutes.
- Pour in the whole milk, heavy cream, and kosher salt, and bring to a simmer. Then, remove from the heat and cool slightly.
- Meanwhile, whisk the sugar and egg yolks together in a large bowl until the mixture is smooth and thick. Add the cornstarch and whisk until smooth.
- Temper the warm dairy mixture into the egg mixture by slowly ladling about half a cup of the warm dairy mixture into the egg mixture, whisking constantly. Repeat this process until about a third of the dairy mixture has been added to the eggs. At this point, you can add the remaining dairy all at once.
CLASSIC BUTTERSCOTCH PUDDING | THE MAGIC OF BUTTER AND ...
From pastrychefonline.com
Reviews 16Calories 333 per servingCategory Custard And Pudding Recipes
- In a medium bowl, whisk the yolks and cornstarch together. Mixture will be very thick. Set aside convenient to the stove.
- Put the vanilla extract in another medium bowl and place a fine mesh strainer over the top. Set aside convenient to the stove.
- Add the dark brown sugar and salt, and cook the two together over medium-high heat, stirring constantly with a wooden spoon or high-heat spatula. The mixture will look very creamy and bubbly, and then all of a sudden, the butter will separate out and the whole thing will look kind of sad and like a failure. Keep going. In another couple of minutes, the mixture will come back together again. Don't stop stirring.
HOMEMADE BUTTERSCOTCH PUDDING FROM SCRATCH - BOWL OF DELICIOUS
From bowlofdelicious.com
4.6/5 (14)Total Time 20 minsCategory DessertCalories 230 per serving
- In a medium sized mixing bowl (preferably with a pour spout), mix together the cornstarch (1/4 cup) and kosher salt (1/2 teaspoon). Whisk in two cups of the milk gradually, making sure to smooth out any cornstarch clumps before adding more, so the mixture is smooth. Add the egg yolks (4) and whisk together until yolks are fully incorporated and broken up.
- In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Once it's melted, whisk continuously until starting to turn brown. Add the brown sugar (3/4 cup) and whisk together until sugar is melted.
- As soon as sugar has fully melted and you see a little bit of smoke rising from the top, remove from heat and CAREFULLY and gradually whisk in the remaining 1 cup milk. The sugar may clump up and harden again- this is OK, it will melt once it heats again. Add the pot back to the heat on medium-low. Continue whisking together until all clumps are gone and mixture is smooth.
- Ladle about half of this hot mixture gradually into the cornstarch, egg, and milk mixture, whisking continually, to temper the eggs. Then, gradually pour the mixture into the pot with the rest, whisking continuously.
BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (6)Category Dessert, Main DishServings 6Total Time 1 hr 10 mins
- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks.
- Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc.
HOMEMADE BUTTERSCOTCH PUDDING - MONTANA HAPPY
From montanahappy.com
4.4/5 (171)Category RecipesCuisine DessertsTotal Time 15 mins
OLD FASHIONED BUTTERSCOTCH PUDDING - THE VIEW FROM GREAT ...
From theviewfromgreatisland.com
5/5 (84)Category DessertCuisine AmericanCalories 497 per serving
- Over medium/medium-low heat, melt the brown sugar with the salt and the water. The water helps the sugar to dissolve and melt evenly. Heat until bubbling, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it is cooking, but you can swirl the pan around a bit to distribute the heat if needed.
- Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
- Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - SALLY'S ...
From sallysbakingaddiction.com
4.6/5 (68)Category Dessert
- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
BUTTERSCOTCH CHIPS PUDDING - TRADITIONALLY MODERN FOOD
From traditionallymodernfood.com
5/5 (2)Category Pudding
BAKED BUTTERSCOTCH PUDDING | JUST PLAIN COOKING
From justplaincooking.ca
Servings 6Total Time 30 minsCategory DessertCalories 306 per serving
- Dot generously with butter and vanilla. There are no measurements for that. About that much. My butter was fresh out of the freezer, and I think I chopped off about 1/2 cup butter ... more or less. If you're counting calories, go for less - butter is packed with delicious calories.
HOMEMADE BUTTERSCOTCH PUDDING - CREATIONS BY KARA
From creationsbykara.com
5/5 (2)Total Time 20 minsCategory DessertCalories 235 per serving
- Slowly add milk, then hot water. Add butter and bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Slowly whisk hot pudding into beaten eggs. Pour back into pan and boil and stir for 1 more minute. Stir in vanilla.
BEST THE PIONEER WOMAN'S BUTTERSCOTCH PUDDING RECIPES ...
From foodnetwork.ca
2.2/5 (74)Category Chocolate,Dessert,Eggs And Dairy,SnackServings 4-6Total Time 15 mins
HOMEMADE BUTTERSCOTCH PUDDING | HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
Ratings 8Calories 185 per servingCategory Dessert
HOMEMADE BUTTERSCOTCH PUDDING - BEER GIRL COOKS
From beergirlcooks.com
Reviews 43Estimated Reading Time 1 min
BUTTERSCOTCH PUDDING | MRFOOD.COM
From mrfood.com
5/5 (2)Estimated Reading Time 1 minCategory Puddings
CREAMY BUTTERSCOTCH PUDDING RECIPE MADE FROM SCRATCH
From everydaydishes.com
Servings 6Total Time 3 hrs 20 minsEstimated Reading Time 2 minsCalories 430 per serving
BUTTERSCOTCH DELIGHT - EASY BUTTERSCOTCH PUDDING LUSH ...
From myrecipemagic.com
STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE | RECIPE ...
From pinterest.ca
HOMEMADE BUTTERSCOTCH PUDDING - FOOD EASY FATHER
From foodeasyfather.blogspot.com
BUTTERSCOTCH TAPIOCA PUDDING RICH, CREAMY COMFORT FOOD
From thatrecipe.com
HOMEMADE BUTTERSCOTCH PUDDING - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
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