Homemade Butterscotch Pudding |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup sugar |
1/2 cup packed dark brown sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
3 cups 2% milk |
3 egg yolks |
2 tablespoons butter, cubed |
2 teaspoons vanilla extract |
whipped cream, optional |
Directions:
1. 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.
2. 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.
3. 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.
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