Tuesday, August 30, 2011

DIY Butterscotch Pudding

Butterscotch pudding has such a unique homey taste. It thankfully (and ironically) doesn't have any scotch in it, but rather gets its flavor from butter and brown sugar. Therefore, don't skimp on the butter or brown sugar, otherwise it won't really have the full butterscotch flavor.

Homemade Creamy Butterscotch Pudding Recipe

  • 2 Tbsp butter
  • ½ cup brown sugar
  • 2 cups whole milk (divided)
  • 1 egg
  • 3 Tbsp cornstarch

  1. In a small mixing bowl, begin by stirring together ½ cup milk, egg, and cornstarch until well combined.
  2. In a medium saucepan melt butter.
  3. Add brown sugar, and stir until dissolved.
  4. Add 1½ cups milk, and stir well. 
  5. Stir over medium heat to warm the milk.
  6. Take a couple of big spoonfuls (¼ to ½ cup) of the warm milk mixture, and add it into the cornstarch and egg mixture. Don't skip this step. This tempers the egg and prevents it from becoming a scrambled egg when adding it into the hot milk.
  7. Pour the cornstarch and egg mixture into the warm milk, and stir quickly to combine well.
  8. Continue to stir over medium heat until the pudding thickens and begins to bubble.
  9. You can serve this pudding warm (sounds good in the winter) or chill for at least 2 hours or up to 2 days and serve it cold.

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