Butterscotch Pudding

Submitted by myrnabarager

"Once you taste this pudding, you will never view puddings from a box or pudding cups in the same light. I have made this with light brown sugar and dark brown sugar. The dark brown sugar gives a more intense flavour. Yummy!!"

 

• Ready In: 3hrs 20mins
• Ingredients: 8
• Serves: 6

ingredients

• 2⁄3 cup dark brown sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 2 cups milk
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1⁄2 cup whipping cream (optional)

directions

1. In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
2. Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
3. Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours.
4. Whip cream until soft peaks form. Serve in dollops on pudding.

Reviews

[Barefoot Crone]

This was smooth, creamy and very tasty. I goofed and used light brown sugar so it didn't have a strong butterscotch taste. Be sure to use dark brown sugar. :-)

 

[FairyJeste84]

A quick, easy, and tasty recipe for Butterscotch Pudding! I have trouble waiting for it to chill-I like mine warm. My only complaint was the next time I will use less cornstarch. It was a little too grainy-but I did say next time :) So I will make it again for sure!