"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butterscotch Pudding Recipe

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This recipe for Butterscotch Pudding, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronnie Dupree
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. packed light brown sugar
1/4 c. cornstarch
1/4 tsp. salt
4 cups half-and-half
5 egg yolks, lightly beaten
1/4 c. butter, sliced
2 tsp. vanilla extract
whipped cream

Directions:
Directions:
In a medium saucepan combine brown sugar, cornstarch and salt. Whisk in half-and-half. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Gradually whisk about 1 cup of hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil. Reduce heat. Cook and whisk constantly for 2 more minutes. Remove from heat. Whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled. Remove plastic wrap and stir. Spoon into dessert dishes. Serve with whipped cream on top.

Number Of Servings:
Number Of Servings:
8

 

 

 

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