CREAMY BUTTERSCOTCH PUDDING FOR 2
One day when I had a craving for something homemade, I tried from-scratch pudding. It's much better than the store-bought kind! -EMR, tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 157mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH PUDDING II
Chill overnight in individual dishes.
Provided by sal
Categories Desserts Custards and Pudding Recipes
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g
HOMEMADE BUTTERSCOTCH PUDDING
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH BROWNIES II
These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.
Provided by Anna Pages
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
- Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
- Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
- To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!
Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g
BUTTERSCOTCH PUDDING
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
BUTTERSCOTCH PUDDING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside. In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium heat, stirring to dissolve the sugar. Scald the mixture (do not boil it) and remove it from heat. While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it's amber in color. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like an old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.) Gently and slowly whisk the cream mixture into the egg yolks. Stir in the salt and vanilla. Strain the pudding and cool it in an ice bath or refrigerate until cool. Skim off any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins. Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the pudding until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after if has cooled completely) if you have any strong flavored food your refrigerator.
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
- Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
BUTTERSCOTCH PUDDING
Everyone always raves how much better this pudding tastes than the kind you make from a box.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine sugar, flour, eggs, salt and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.
Nutrition Facts : Calories 350 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (60g sugars, Fiber 0 fiber), Protein 8g protein.
BUTTERSCOTCH PUDDING
Were you to take a poll, you'd probably find that everyone's favorite pudding is chocolate, but not everyone has tried this butterscotch version. Everyone should. It is an exquisite balance of salty-sweet flavours and has a gorgeous creme caramel texture. One bite and you will be a butterscotch covert for life. they can be kept in the refrigerator for up to 2 days.
Provided by MarieRynr
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300*F,.
- Place the egg yolks in a large bowl and whisk gently until smooth.
- Set aside.
- Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
- REmove from heat; cover to keep warm.
- In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
- If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
- As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
- Whisk in 2 more cups of the cream mixture, then add the rest.
- pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
- Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
- Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
- Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
- Cover with foil.
- Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
- Remove from the oven; allow to cool in the hot water.
- Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.
Nutrition Facts : Calories 482.3, Fat 34.9, SaturatedFat 20.7, Cholesterol 303.2, Sodium 448.6, Carbohydrate 38.7, Sugar 34.1, Protein 5.4
More about "butterscotch pudding ii recipes"
BUTTERSCOTCH DESSERT RECIPES
From allrecipes.com
40 OLD-SCHOOL BUTTERSCOTCH RECIPES WE STILL LOVE TODAY
From tasteofhome.com
WWW.ALLRECIPES.COM
From allrecipes.com
BUTTERSCOTCH PUDDING SHOTS RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
From thepioneerwoman.com
BUTTERSCOTCH PUDDING | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
HOMEMADE CREAM BUTTERSCOTCH PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST BUTTERSCOTCH PUDDING DESSERT RECIPES | YUMMLY
From yummly.com
BUTTERSCOTCH PUMPKIN POKE CAKE - THE WHOLESOME DISH
From thewholesomedish.com
BUTTERSCOTCH PUDDING II | RECIPE | BUTTERSCOTCH PUDDING, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love