Butterscotch Pudding on the Ritz
"Cook time is chill time"
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups milk
- 1⁄4 cup milk
- 2⁄3 cup dark brown sugar, Packed
- 1⁄4 cup cornstarch
- 2 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- whipped cream (for garnish) (optional)
directions
- Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.
- Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.
- Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan.
- Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.
- Reduce heat and continue to simmer 1 minute while stirring.
- Remove from heat, then stir in butter, then vanilla.
- Pour into a serving bowl or individual dessert cups.
- Cover and refrigerate until cold.
- Serve with a dollop of whipped cream if desired.
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Reviews
-
This wasn't bad, but was too sweet for me. I'd reduce the sugar to 1/2 cup next time. I also had trouble with the milk curdling. The first time I tried it I forgot to add the sugar until the milk was quite hot, and not long after I added it the milk curdled badly. I threw this mixture out and started again, pouring cold milk onto the sugar, but by the time it had nearly come to the boil it started curdling again. I quickly mixed it into the cornflour mixture, then carried on with the recipe. You could see little curdled bits in the final product, but you couldn't taste them. -
After almost seven years sitting here unreviewed, I thought I'd give this recipe a shot! Really yummy homemade pudding! The flavor and color is, of course, different from packaged butterscotch pudding, more of a sweet rich brown sugar flavor and a light brown color rather than strange orange. Quick and easy to make with no unknown ingredients. Vanilla was not listed in the ingredients, so I editted to add one teaspoon. Thanks for sharing your recipe!
