Butterscotch Pudding From Pioneer Woman Website Recipes
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
BUTTERSCOTCH PUDDING I
This recipe is good as pudding or as pie filling!
Provided by KITTYANN
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
Nutrition Facts : Calories 456.3 calories, Carbohydrate 70.9 g, Cholesterol 133.3 mg, Fat 16.4 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 9.6 g, Sodium 474 mg, Sugar 59.4 g
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
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 (FROM PIONEER WOMAN WEBSITE)
Number Of Ingredients 1
Steps:
- cook
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BUTTERSCOTCH PUDDING - RECIPE GIRL
From recipegirl.com
Estimated Reading Time 3 mins
- In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Continue to whisk... it will look like not much is happening for 3 to 4 minutes... but soon it will be bubbling away! Cook, stirring, while the mixture thickens. Once 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.
BUTTERSCOTCH PUDDING - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Estimated Reading Time 6 mins
- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks.
- Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc.
UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - …
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- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
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