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Traditional Butterscotch Pudding

Traditional Butterscotch PuddingA  simple and delicate dessert. A perfect ending for an intimate family dinner. Here is an easy dessert recipe for Traditional Butterscotch Pudding.

3 cups whole or 2 percent milk
1/2 cup packed dark brown sugar
3 tablespoons butter
4 large egg yolks
1/4 cup cornstarch
A pinch of salt
1 teaspoon pure vanilla extract
Whipped Cream
2 cups heavy or whipping cream
1 teaspoon pure vanilla extract
1/4 cup sugar


  • Pour 2 cups of the milk into a glass measuring cup or bowl.
  • In a 2 to 2 1/2 quart heavy saucepan, heat the sugar and butter over medium heat until the butter is melted and the mixture begins to bubble. Stir constantly for 3 minutes, until the foam subsides and the mixture darkens and becomes smooth.
  • Immediately add the 2 cups of milk and stir until blended and smooth, about 5 minutes. The butterscotch will harden, but as the milks heats up it will begin to dissolve.
  • Meanwhile, in a medium bowl, whisk the remaining cup of milk, the egg yolks, cornstarch, and salt until smooth.
  • Add 1 cup of the butterscotch mixture to the egg yolk mixture and whisk to blend. Return this mixture to the pan. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from the heat. Whisk in the vanilla.
  • Pour the pudding into six individual serving dishes or one bowl. If you want to prevent a skin from forming, lay a sheet of waxed paper or plastic wrap directly on the surface of the pudding. Chill the pudding for 2 to 3 hours.
  • When ready to serve, make the whipped cream. Combine the cream and vanilla in a medium bowl, and using an electric mixer on medium-high speed, beat until the cream is frothy. Slowly add the sugar and continue beating until cream forms soft peaks. (Soft peaks mean that the cream will hold peaks when lifted from the beater.)
  • Serve the pudding chilled topped with whipped cream if desired.


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