Butterscotch Pudding
Butterscotch Pudding requires about 1 hour and 10 minutes from start to finish. This recipe makes 6 servings with 293 calories, 6g of protein, and 9g of fat each. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by The Pioneer Woman. It works well as a dessert. If you have whipped cream, light brown sugar, whole milk, and a few other ingredients on hand, you can make it. 46 people have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so awesome. Similar recipes include Butterscotch Pudding, Butterscotch Pudding, and Butterscotch Pudding.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 10 minutes
Ingredients:
2 Tablespoons Butter
1/4 cup Cornstarch
4 whole Large Egg Yolks (discard Or Save Whites For Another Use)
1-1/2 cup Brown Sugar, Light Or Dark Is Fine
1/2 teaspoon Salt
Unsweetened Whipped Cream
3 cups Whole Milk
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!
Step by step:
1. Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks.
2. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!
Nutrition Information:
covered percent of daily need
