Cooking Light Butterscotch Pudding Recipes

BUTTERSCOTCH PUDDING

Steps:

• Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
• Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
• Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

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.

COOKING LIGHT BUTTERSCOTCH PUDDING

Steps:

• Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
• Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
• Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

HOMEMADE LIGHT PUDDING

Steps:

• In a medium saucepan, combine sugar, cocoa powder and cornstarch.
• Add milk and vanilla.
• Turn on burner to medium-high.
• Stir mixer constantly with a whisk.
• Pudding will come to a boil and thicken.
• Remove from heat and divide into four bowls/cups.
• Let cool, then refridgerate.
• Options: top with mini m&m's. Or fat free whip cream. Or put bowls/cups into freezer to make ice cream (add popsicle sticks to make pudding pops!).

BUTTERSCOTCH TAPIOCA

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
• Add the brown sugar, salt and egg yolks, mix well.
• Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
• Remove from the heat and stir in the butter until it melts.
• Add the vanilla. The pudding will continue to thicken as it cools.
• Pour equal amounts into 4 serving cups. Chill for about an hour until cold.

KELLY'S BUTTERSCOTCH PUDDING

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.

BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
• Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
• Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours.
• Whip cream until soft peaks form. Serve in dollops on pudding.

BUTTERSCOTCH PUDDING

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.

EASY BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
• Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
• Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.