BUTTERSCOTCH PUDDING
Provided by Ruth Cousineau
Categories Milk/Cream Dessert Kid-Friendly Quick & Easy Back to School Vanilla Boil Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
More about "ultimate butterscotch pudding cooks illustrated recipes"
HOW TO MAKE BUTTERSCOTCH PUDDING | CBC LIFE
From cbc.ca
SELF SAUCING BUTTERSCOTCH PUDDING | RECIPETIN EATS
From recipetineats.com
OLD FASHIONED BUTTERSCOTCH PUDDING - THE VIEW FROM …
From theviewfromgreatisland.com
HOMEMADE BUTTERSCOTCH PUDDING FROM SCRATCH - BOWL …
From bowlofdelicious.com
HOMEMADE BUTTERSCOTCH PUDDING - MOM ON TIMEOUT
From momontimeout.com
BEST BUTTERSCOTCH PUDDING RECIPE - BROWN EYED BAKER
From browneyedbaker.com
THE BEST BUTTERSCOTCH PUDDING IS HOMEMADE - THE …
From nytimes.com
UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - SALLY'S …
From sallysbakingaddiction.com
BEST BUTTERSCOTCH PUDDING | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
4.2/5 (14)Calories 3538 per servingServings 8
THE ULTIMATE BUTTERSCOTCH PUDDING - PASTRY AT HOME
From pastryathome.com
BEST BUTTERSCOTCH PUDDING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST BUTTERSCOTCH PUDDING | COOK'S ILLUSTRATED
From cooksillustrated.com
BEST BUTTERSCOTCH PUDDING | COOK'S ILLUSTRATED - AMERICA'S …
From americastestkitchen.com
LUSCIOUS BUTTERSCOTCH PUDDING RECIPE -BAKING A MOMENT
From bakingamoment.com
BAKED BUTTERSCOTCH PUDDING | JUST PLAIN COOKING
From justplaincooking.ca
BEST BUTTERSCOTCH PUDDING | COOK'S ILLUSTRATED
From americastestkitchen.com
SOFT BUTTERSCOTCH PUDDING COOKIES RECIPE - SIMPLY STACIE
From simplystacie.net
ULTIMATE BUTTERSCOTCH PUDDING | COOK'S ILLUSTRATED
From americastestkitchen.com
You'll also love