BUTTERSCOTCH PUDDING

48

BUTTERSCOTCH PUDDING

Yield : 6 serving

INGREDIENTS:

1-1/2 cup Brown Sugar, Light Or Dark Is Fine

1/4 cup Cornstarch

1/2 teaspoon Salt

3 cups Whole Milk

4 whole Large Egg Yolks (discard Or Save Whites For Another Use)

2 Tablespoons Butter

Unsweetened Whipped Cream

48a

DIRECTIONS:

Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.

In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.

Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold.

Top with unsweetened whipped cream and serve!

source : thepioneerwoman

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s