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Desserts

Butterscotch Pudding

Brown sugar and cornstarch pudding thickened with half and half and egg yolks, then chilled four to five hours.

Not this recipe — add a photo of yours.Photo: MOs810 (CC BY-SA 4.0, via Wikimedia Commons)

Deb notes that using just 1-2 tablespoons of butter, rather than the full 1/4 cup, gives a better texture.

Cook
4 min
Source
Better Homes and Gardens - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 cups half and half or light cream
  • 5 egg yolks, lightly beaten
  • 1/4 cup butter, sliced
  • 2 teaspoons vanilla extract

Directions

  1. In a saucepan combine brown sugar, cornstarch and salt. Whisk in half and half.
  2. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
  3. Gradually whisk about 1 cup of the hot mixture into the egg yolks. Add the egg yolk mixture back into the mixture in the pan.
  4. Bring to a gentle boil. Reduce heat. Cook and whisk constantly for 2 minutes more.
  5. Remove from heat and whisk in butter and vanilla until blended.
  6. Pour pudding into a large bowl. Cover surface with plastic wrap and refrigerate 4-5 hours.

Notes

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