Butterscotch Pudding on the Ritz

READY IN: 3hrs 15mins
Recipe by Cindy Hartlin

Cook time is chill time

Top Review by Jo C

This wasn't bad, but was too sweet for me. I'd reduce the sugar to 1/2 cup next time. I also had trouble with the milk curdling. The first time I tried it I forgot to add the sugar until the milk was quite hot, and not long after I added it the milk curdled badly. I threw this mixture out and started again, pouring cold milk onto the sugar, but by the time it had nearly come to the boil it started curdling again. I quickly mixed it into the cornflour mixture, then carried on with the recipe. You could see little curdled bits in the final product, but you couldn't taste them.

Ingredients Nutrition

Directions

  1. Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.
  2. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.
  3. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan.
  4. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.
  5. Reduce heat and continue to simmer 1 minute while stirring.
  6. Remove from heat, then stir in butter, then vanilla.
  7. Pour into a serving bowl or individual dessert cups.
  8. Cover and refrigerate until cold.
  9. Serve with a dollop of whipped cream if desired.

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