CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY BUTTERSCOTCH PUDDING
Steps:
- Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
- Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
- Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!
VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
RICH BUTTERSCOTCH PUDDING
With 3 egg yolks, butter and a generous amount of brown sugar, this is one of my favorite puddings, so why not SPLURGE!
Provided by out of here
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
- Bring to a boil and cook 30 seconds.
- Remove from heat.
- Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
- Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
- Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
- Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
- Remove from heat; stir in vanilla.
- Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
- Cover the pudding with plastic wrap; chill 3 hours.
Nutrition Facts : Calories 290, Fat 11.9, SaturatedFat 6.7, Cholesterol 122.7, Sodium 174, Carbohydrate 39.2, Sugar 31, Protein 6.8
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