Pudding

Butterscotch Pudding

 

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Let’s talk butterscotch.  Yay or nay?  Personally, I love butterscotch.  From the butterscotch latte at Starbucks, butterscotch chips, butter beer (yep, made with butterscotch syrup, there will be a recipe for that coming soon),  and, now, butterscotch pudding.    This pudding seriously tastes like it has a mountain of butterscotch chips melted into it.  And you will also love it due to the fact that it is so easy to make.

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Serve it in brandy glasses, ramekins, little mason jars, little bowls, anything of the sort.
Top it with chocolate chips or butterscotch chips,  whipped cream,  chocolate shavings, or all of the above. As usual, tell me in the comments section what you think.
Enjoy!

Recipe


Time, active:  15 minutes    Time, inactive:  30 minutes      Total time, 45 minutes

Servings: 4-6 


 

Ingredients 

1 and a 1/4 cup light or dark brown sugar
1/4 cup of cornstarch
3 pinches of salt
3 cups milk, ideally whole milk
4 egg yolks
2 tablespoons of salted butter


To Make

In a medium saucepan,  whisk together the brown sugar, corn starch, and salt.
In a separate bowl, whisk the egg yolks and milk until completely combined.    Add the milk/egg yolk mixture to the sugar mixture and mix it together, making sure to scrape the bottom, since the cornstarch will try and stick to the bottom.  On medium heat, cook until it is thick and, well, pudding-like while stirring constantly.   Once thick, remove from heat and add butter and vanilla extract.  Ease the pudding into the things you plan to serve it from.   Let cool on the counter for 30 minutes, the cover and refrigerate.  Then, chill for 1 hour.  Will keep for 3 days in the fridge.

Source:   Recipe adapted from www.ThePioneerWoman.com

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Do not use any of my photos without contacting me for permission.   You can find my contact information here.    If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source.   Or you can simply link back here for the recipe.   Thank you.

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