"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Butterscotch Pudding Recipe

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This recipe for Butterscotch Pudding, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup packed light brown sugar
cup cornstarch
teaspoon salt
4 cups half-and-half or light cream
5 egg yolks, lightly beaten
cup butter, sliced
2 teaspoon vanilla

Directions:
Directions:
In a medium saucepan combine brown sugar, cornstarch, and salt. Wisk in the half-and-half.
Wisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gently boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Serve warm or cold.
(a wire whisk is the secret to the smoothest pudding. The design of the whisk aerates incorporates air, into the mixture of light brown sugar, cornstarch, half-and-half, and beaten egg yolks, combining it to become pudding.)

Personal Notes:
Personal Notes:
This is the pudding of our childhood. It is so yummy.

 

 

 

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