Butterscotch Pudding (from Scratch!)

This evening, I tried a recipe for homemade Butterscotch Pudding.

If I may summarize this recipe in one word for you: "YUM."

This recipe was SUPERB!

It thickened up to a smooth, creamy pudding with true butterscotch flavor.

The pudding's color is a bit lighter and the flavor a bit less intense than it's processed, store-bought rival,
But it was ever so much if not more so deeeeelicious!

You can find the recipe I used here:

http://allrecipes.com/Recipe/Butterscotch-Pudding-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=butterscotch%20pudding&e8=Quick%20Search&event10=1&e7=Home%20Page


I did make a few modifications:

• I used skim milk (versus 2% or whole milk) 
• I used "benecol" instead of butter. 

The result was thick and decadent, despite lower-fat substitutes. 


A few ideas (which I got from the recipes reviews section) that I feel helped to produce a smooth pudding were:

• Beating the eggs and then mixing them into the milk beforehand
• Mix the sugar and cornstarch well before adding the milk/eggs to them
• Stirring constantly

And when they say cook till it coats the back of a metal spoon, they aren't kidding.
It happens almost instantaneously, so be ready:
When you feel it thicken up into that "custard pudding" texture, it's DONE. 
(See first picture for illustration).
Take it off the heat immediately.

 

 

There's really not much to it! 

 

Simply:

• Wisk sugar, salt and cornstarch till smooth
• Wisk the eggs and combine with milk
• Beat dry ingredients with eggmilk mixture
• Cook till thickened and remove from heat
• Stir in butter (or equivalent) and vanilla

 

Tah-dah!

 

It's as easy as.... PUDDING! ;D

 

Hope you all are staying warm in this frigid winter weather!

 

~

 

ISA



 

Lamentations 3:22-23

English Standard Version (ESV)

^"22 The steadfast love of the Lord never ceases;^[a]

    his mercies never come to an end;

²³ they are new every morning;

    great is your faithfulness."