I love how creamy and smooth this homemade butterscotch pudding is. My children devoured it like hungry little piglets. I guess it is safe to say that it was a major hit in my household.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Oh, and I also wouldn’t fault you if you added a tiny splash of booze (scotch whiskey, bourbon, even rum would be good) to the liquid.”
Hey, I’m game for adding a tiny splash of booze to this pudding. The alcohol will burn off during the cooking process 🙂
Ingredients
1-1/2 cup Domino Brown Sugar, Light Or Dark Is Fine
1/4 cup Argo Cornstarch
1/2 teaspoon Morton Salt
3 cups TruMoo Whole Milk
4 whole Large Eggland’s Best Egg Yolks (discard Or Save Whites For Another Use)
2 Tablespoons Land O Lakes Butter
Unsweetened Whipped Cream
Instructions
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!
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Quick Tip: Enjoy this butterscotch pudding either warm or cold.
Thank you to The Pioneer Woman for this great recipe.
I MADE THE TOMATO SOUP CAKE MAYBE 40 YEARS AGO AND LOVED IT. i DO NOT DO MUCH BAKING. CAMPBELL SOUP COMPANY WAS IN OUR BACKYARD IN TORONTO,ONTARIO. CANADA. WHILE GROWING UP. i WILL TRY IT AGAIN SOON. HOPE THE GREAT GRAND CHILDREN WILL LIKE IT. TOO.