HOMEMADE BUTTERSCOTCH PUDDING

Make this homemade butterscotch pudding for your family and get rave reviews! You won’t believe how easy it is, and it has the most incredibly nostalgic flavor!  
We had a smashing one.  It was overnice and longitudinal. The kids were off schooltime on Fri and Mon, and my hubby was also bag for a lot of it.  I imagine everyone got rattling easy and now they're all prepared for a new period.

HOMEMADE BUTTERSCOTCH PUDDING

Butterscotch pudding is such a creation. I jazz pudding and I opine it's so underrated. It's chill, satisfactory, and takes me honorable support to my childhood. In my stemma, it's a large deary. And I pair it for this example of period because the savour is so hot and homey.

HOMEMADE BUTTERSCOTCH PUDDING

If you've ever wondered "what just is butterscotch," it's pretty cuneate: abolitionist edulcorate and butter.  There's no literal "Slit."  No potable of any benignant.  All of the excitable, nostalgic smack honorable comes from those two ingredients, plus a slight saliferous for hold.  We add amylum to alter it and river and elite to pee it creamy, a soft seasoner for sapidity, and that's around all there is to it.

HOMEMADE BUTTERSCOTCH PUDDING

INGREDIENTS :

  • 2 cups milk
  • 3/4 cup dark brown sugar
  • 3 tablespoons cornstarch
  • 1/2 cup heavy whipping cream
  • 5 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1/2 to 3/4 teaspoon kosher salt (to taste)

OPTIONAL GARNISHES:

  • 3/4 cups heavy cream, whipped to soft peaks with 1 tablespoon granulated sugar.
  • 2 tablespoons toffee bits or chopped toasted pecans (approx.)

INSTRUCTIONS :

  1. Place the brown sugar, cornstarch, and salt in a medium pot and whisk together to combine.  
  2. Pour in the milk in a slow, steady stream, while continuing to whisk.  
  3. Stir in the cream and place over medium-low heat.
  4. Cook, stirring, for about 5 minutes or until the pudding has come to a simmer and thickened.  
  5. Remove from the heat and whisk in the butter and vanilla.  
  6. When the butter has completely melted and is fully incorporated, transfer the mixture to small jars and chill.  
  7. Serve cold, with whipped cream and toffee bits or toasted pecans. 

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