Butterscotch Pudding
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Butterscotch Pudding
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 332 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 13 g |
| carb | 33 g |
| fibre | 0 g |
| chol | 130 mg |
| sodium | 56 mg |
| potassium | 218 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 5 |
| vit A | 20 |
| folate | 6 |
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.
Ingredients
- 1/3 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/2 cup whipping cream
- 1-3/4 cups homogenized milk
- 2 egg yolks
- 1 pinch salt
- 1/4 cup cornstarch
Preparation
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 sa< 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.)
Whisk together 1-1/2 cups (375 mL) of the milk, egg yolks and sa< 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.)
Source : Canadian Living Magazine: November 2009
- Keywords : Dessert; Boil; Make-Ahead; Brown sugar; Cream; Milk; Eggs;
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