Total Time
30mins
Prep 5 mins
Cook 25 mins

This comes from a cookbook called "Pennsylvania Dutch Cookbook" by Betty Groff.

Ingredients Nutrition

Directions

  1. Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it.
  2. Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk.
  3. Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding.
  4. Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.

Reviews

(1)
Most Helpful

Made for Fall PAC 2008. This was very yummy. It was so rich and creamy. A decadant treat. Thanks for posting this Kristi!

LARavenscroft October 20, 2008

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