Stove Top Butterscotch Maple Walnut Pudding Recipes

BUTTERSCOTCH PUDDING II

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.

STOVE TOP BUTTERSCOTCH MAPLE-WALNUT PUDDING

Steps:

• In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
• Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
• Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
• Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
• Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
• In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
• ENJOY!

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

BUTTERSCOTCH WALNUT MAPLE PUDDING

Steps:

• In a medium pan, bring 2 cups of milk to a boil --
• in a bowl, whisk 1/2 cup dark brown sugar, packed, 1/4 cup milk, and 3 tbls cornstarch and 3 large egg yolks, till smooth --
• gradually whisk in half the hot mixture -- mix well.
• whisk the mixture back into the pan.
• cook over medium heat, whisking till mixture comes to a boil -- reduce direct heat slightly and cook 2 minutes more -- whisking frequently --
• remove pan from heat and add 2 tbls butter, softened and 1 tsp vanilla extract.stirring till butter melts --
• pour into 4 dessert glasses --
• chill 4 hours or overnight.
• drizzle maple syrup over chilled pudding.

MAPLE-WALNUT PUDDINGS

Steps:

• In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
• While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
• Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
• Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.