Prep 15 mins
Cook 3 hrs
Cook time is chill time
- 2 cups milk
- 1⁄4 cup milk
- 2⁄3 cup dark brown sugar, Packed
- 1⁄4 cup cornstarch
- 2 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- whipped cream (for garnish) (optional)
- Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.
- Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.
- Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan.
- Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.
- Reduce heat and continue to simmer 1 minute while stirring.
- Remove from heat, then stir in butter, then vanilla.
- Pour into a serving bowl or individual dessert cups.
- Cover and refrigerate until cold.
- Serve with a dollop of whipped cream if desired.
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.
After almost seven years sitting here unreviewed, I thought I'd give this recipe a shot! Really yummy homemade pudding! The flavor and color is, of course, different from packaged butterscotch pudding, more of a sweet rich brown sugar flavor and a light brown color rather than strange orange. Quick and easy to make with no unknown ingredients. Vanilla was not listed in the ingredients, so I editted to add one teaspoon. Thanks for sharing your recipe!