Butterscotch Pudding Recipe
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The buttery smoothness of this dessert recipe will satisfy the family's sweet tooth on a weekday night and also dress up nicely for company.
Ingredients
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups half-and-half or light cream
- 5 egg yolks, lightly beaten
- 1/4 cup butter, sliced
- 2 teaspoons vanilla extract
- In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.
- Whisk 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 gentle 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. Refrigerate 4 to 5 hours or until well chilled.
- Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.
- Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.
- Calories 373, Total Fat 23 g, Saturated Fat 13 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 189 mg, Sodium 182 mg, Carbohydrate 38 g, Total Sugar 29 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin C 2%, Calcium 17%, Iron 5%.
- Percent Daily Values are based on a 2,000 calorie diet
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