Homemade Butterscotch Pudding

From TOH



A homemade pudding stirs memories of grandmothers and their secret knowledge of how to change milk and eggs into creamy textures they poured into dessert glasses. The essence of butterscotch adds a caramel-sweet touch.
Prep: 10 min. Cook: 10 min. + chilling
Yield: 6 Servings

10 10 20
Ingredients
1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional10 10 20
Ingredients
1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional
Directions
In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Yield: 6 servings.







Nutritional Facts 1/2 cup (calculated without whipped cream) equals 273 calories, 8 g fat (5 g saturated fat), 122 mg cholesterol, 198 mg sodium, 45 g carbohydrate, trace fiber, 5 g protein.

Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012, p31

A homemade pudding stirs memories of grandmothers and their secret knowledge of how to change milk and eggs into creamy textures they poured into dessert glasses. The essence of butterscotch adds a caramel-sweet touch.
Prep: 10 min. Cook: 10 min. + chilling
Yield: 6 Servings

10 10 20
Ingredients
1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional10 10 20
Ingredients
1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional
Directions
In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Yield: 6 servings.







Nutritional Facts 1/2 cup (calculated without whipped cream) equals 273 calories, 8 g fat (5 g saturated fat), 122 mg cholesterol, 198 mg sodium, 45 g carbohydrate, trace fiber, 5 g protein.

Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012, p31