Butterscotch Pudding

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #28370

October 04, 2017

Categories: Desserts, Puddings



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Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (256.2 g)
  • Calories 402.7
  • Total Fat - 16.4 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 219.9 mg
  • Sodium - 328.7 mg
  • Total Carbohydrate - 54.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 46.8 g
  • Protein - 8.7 g
  • Calcium - 235.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup of the milk until you have a thick paste.

Step 2

Set aside while you heat the milk.

Step 3

Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Step 4

Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Step 5

Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.

Step 6

Pour through the strainer to remove any lumps that may have formed during cooking.

Step 7

Pour into bowls or wine glasses.

Step 8

Garnish each pudding with a large dollop of softly whipped cream.

Tips & Variations


No special items needed.

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