Directions
I don't know about you, but I'm a pudding lover from way back. My mother used to make all kinds of puddings for dessert....even blancmange, which I actually liked! Talk about bland. Her custards were perfection. No holes, not watery, just creamy mouthfuls. My favorite pudding, or should I say the one I make the most, is plain old tapioca (I remember in boarding school we called it fish eye pudding), but any pudding will do (except instant.). Even chocolate pudding, for which I posted a divine recipe HERE, and you know I'm not a chocolate lover, so you know this is ambrosial.
Well recently, Lori from Recipe girl posted a butterscotch pudding recipe and I made it immediately. It's creamy and delicious and so simple to make. When the mood strikes you, give this a try. Bet you have everything in your pantry to make it. Butterscotch Pudding
From Recipe Girl
Ingredients:
1 1/2 cups brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
unsweetened whipped cream, for serving Method
Whisk together the sugar, cornstarch and salt in a saucepan. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Once it starts to boil, reduce heat and while stirring, cook until thickened. When it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter.
Spoon the pudding into small glasses or dishes and chill for at least 2 hours. Top with whipped cream before serving.
