INGREDIENTS
2 Tablespoons butter
1 cup evaporated milk
3/4 cup brown sugar
2 cups whole milk
3 Tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
1 1/2 teaspoons vanilla
How To Make Homemade Butterscotch Pudding
Melt butter in a medium size saucepan. Add 1/4 cup evaporated milk and brown sugar. Stir and cook for 2 minutes, bring to a boil for 30 seconds longer. Remove from heat.
In another pan, scald whole milk, and remove from heat.
Combine the remaining 3/4 cup evaporated milk and cornstarch in a small bowl. Add salt and egg yolks, using a whisk to mix well. Very slowly, add hot milk to the cornstarch mix, whisking constantly.
Carefully, whisk hot mixture into the pan with the brown sugar. Return the pan to the stove and cook on low-medium heat, stirring constantly with a wooden spoon until the pudding comes to a boil. Boil 1 minute longer, stirring all the time. Remove from heat and stir in vanilla.
Cool for 10 minutes, then pour into a glass or ceramic bowl and place a piece of plastic wrap directly on the pudding to prevent a skin from forming. Let cool completely before serving with whipped cream.
Makes 4 - 1 cup servings.
2 Tablespoons butter
1 cup evaporated milk
3/4 cup brown sugar
2 cups whole milk
3 Tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
1 1/2 teaspoons vanilla
How To Make Homemade Butterscotch Pudding
Melt butter in a medium size saucepan. Add 1/4 cup evaporated milk and brown sugar. Stir and cook for 2 minutes, bring to a boil for 30 seconds longer. Remove from heat.
In another pan, scald whole milk, and remove from heat.
Combine the remaining 3/4 cup evaporated milk and cornstarch in a small bowl. Add salt and egg yolks, using a whisk to mix well. Very slowly, add hot milk to the cornstarch mix, whisking constantly.
Carefully, whisk hot mixture into the pan with the brown sugar. Return the pan to the stove and cook on low-medium heat, stirring constantly with a wooden spoon until the pudding comes to a boil. Boil 1 minute longer, stirring all the time. Remove from heat and stir in vanilla.
Cool for 10 minutes, then pour into a glass or ceramic bowl and place a piece of plastic wrap directly on the pudding to prevent a skin from forming. Let cool completely before serving with whipped cream.
Makes 4 - 1 cup servings.
