Sunday, August 30, 2009

Butterscotch Pudding

Butterscotch Pudding

5 Tablespoons butter
1 cup brown sugar, packed
4 level tablespoons flour
1 1/2 cups whole milk
1/2 cup cream or half and half
3 large egg yolks, beaten (reserve whites for meringue)
1/8 teaspoon salt
1 teaspoon vanilla extract

Melt butter in a medium saucepan and stir in brown sugar until butter is absorbed and mixture resembles apple butter. Remove from burner.

In a large bowl, whisk flour and salt with milk and cream, until smooth. Add beaten egg yolks and whisk until frothy. Add flour mixture to saucepan with sugar/butter mixture and whisk well. Return to burner and cook over medium-low heat until pudding thickens, stirring constantly. Remove from heat and mix in vanilla.

Cover with plastic wrap and refrigerate for 3 hours before serving.


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