Butterscotch Pudding

Butterscotch Pudding Author: Canadian Living Credits: Butterscotch Pudding

The longer you cook the brown sugar and butter, the deeper the butterscotch flavour. Leave the pudding uncovered if you like a skin on top.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1/3 cup unsalted butter
  • 2/3 cups packed brown sugar
  • 1/2 cup whipping cream
  • 1 3/4 cup homogenized milk
  • 2 egg yolks
  • 1 pinch salt
  • 1/4 cup cornstarch

Method

In saucepan, melt butter over medium-low heat; stir in brown sugar until dissolved and bubbling. Boil, stirring occasionally, until light molasses to coffee colour, 3 to 6 minutes. Whisk in cream; whisk until mixture is liquefied, about 1 minute.

Whisk together 1-1/2 cups (375 mL) of the milk, egg yolks and salt; whisk into sugar mixture and cook over medium heat, stirring occasionally, for 6 minutes.

Whisk cornstarch with remaining milk; whisk into milk mixture and cook, whisking constantly, until thickened, about 1 minute. Transfer to bowl. Place plastic wrap directly on surface; let cool to room temperature. (Make-ahead: Refrigerate for up to 24 hours; serve at room temperature.)

Nutritional facts Per each of 6 servings: about

  • Sodium 56 mg
  • Protein 4 g
  • Calories 332.0
  • Total fat 21 g
  • Potassium 218 mg
  • Cholesterol 130 mg
  • Saturated fat 13 g
  • Total carbohydrate 33 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butterscotch Pudding

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