having my cake and sharing it 2

Monday, October 19, 2009

butterscotch pudding

Another recipe from my binder was made recently. Butterscotch pudding. Really easy and really delicious.  There are no eggs to temper, which is what makes it great for the home baker.  This also means that it is not really a custard, and it is only thickened by the corn starch. Here's the my picture and the recipe: ***I had a picture with the recipe on it after my picture, but it was not showing up on some computers, so I removed the picture of the recipe and typed it up for you.***

Butterscotch Pudding
 serves 4. active time: 15 minutes start to finish: 1-3/4 hour


1/2 cup packed brown sugar
2 Tbs plus 2 tsp cornstarch
1-1/2 cups whole milk
1/2 cup heavy cream
2 Tbsp butter, cut into bits
1 tsp pure vanilla extract


accompaniment: lightly sweetened whipped cream

Whisk together sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan. Then whisk in milk and cream. bring to a boil over medium heat, whisking frequently. Then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. pour into a bowl then cover surface with buttered wax paper (or plastic wrap) and chill until cold, at least 1-1/2 hours.





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3 Comments:

  • Recipe leaves enough heavy cream to ship up a good amount.

    By Blogger bpressman, At 11:58 AM  

  • Hi Arielie,

    Looks really good. Ali says hello and to tell you that the butterscotch recipe did not show up on the blog could you resend it.

    Dad

    By Blogger Dr. Jesse Jutkowitz, At 5:50 AM  

  • Okay, so the picture that I added with the recipe is not showing up on some computers, so I will type it out for you.

    By Blogger Ariel, At 8:30 AM  

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