homemade butterscotch pudding
Desserts
Homemade Butterscotch Pudding
The best way to tell when homemade pudding is done is by analyzing its consistency. The pudding should begin to thicken over time, and once it’s creamy enough to coat the back of a spoon, it should be good to go.
Ingredients
- 1/2 cup sugar
- 1/2 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 cups 2% milk
- 3 large egg yolks
- 2 tablespoons butter, cubed
- 2 teaspoons vanilla extract
- whipped cream, optional
Directions
- In a large heavy saucepan, combine the first 5 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 6 dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
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