Butterscotch Pudding

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.

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4.0 by 6 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 4 hrs
  • Cook: 20 mins

Butterscotch Pudding

Reviews (0)

4.0 by 6 people

Rate This!

Directions

  1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.
  2. 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.
  3. Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.

From the Test Kitchen

Topping Ideas:

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.

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Nutrition Facts (Butterscotch Pudding)

  • Per serving:
  • 373 kcal ,
  • 23 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 189 mg chol. ,
  • 182 mg sodium ,
  • 38 g carb. ,
  • 29 g sugar ,
  • 5 g pro.
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6 Ratings

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