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The Proof is in the Pudding: 20 Amazing Bread Pudding Recipes, Rice Pudding Recipes, & More

This FREE eCookbook covers all of the classics with a few unique dessert recipes thrown in as well. Whether you need a fancy dessert to impress guests or something casual for the weekend, you won't be disappointed by what we have in store!

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Butterscotch Pudding

(2 Votes)
SERVES
4
CHILL TIME
2 Hr
COOK TIME
10 Min

Forget the "same old, same old" and tempt those taste buds with a new (really an old) flavor for a change. They'll love it, and the proof will be in the pudding bowl...'cause it'll be empty!

What You'll Need

  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 2 1/2 cups milk
  • 2 teaspoons vanilla extract

What to Do

  1. In a medium-sized saucepan, combine brown sugar, butter, and salt over medium heat. Cook 3 to 4 minutes, or until butter melts and sugar begins to caramelize, stirring constantly; remove from heat.
     
  2. In a medium-sized bowl, combine cornstarch and milk, then whisk into brown sugar mixture. Cook over medium heat 5 to 6 minutes, or until mixture has thickened, whisking constantly. Remove from heat.
     
  3. Whisk in vanilla and place in a serving bowl or individual serving dishes and chill for at least 2 hours; serve or cover and chill until ready to serve.

Notes

For extra crunch, we like to serve this topped with some chopped-up chocolate-covered toffee candy bars. Of course, you should use your favorites.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Add a couple egg yokes to the mixture. Put it in a baked pie shell then use white of egg for merigue.

Didn't like the texture, not light enough for a pudding, more like a custard, won't make again.

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