Lightened Butterscotch Pudding Recipes

BUTTERSCOTCH PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

KELLY'S BUTTERSCOTCH PUDDING

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.

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• In a large heavy saucepan, combine the first five 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 six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

EASY BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
• Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
• Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

COOKING LIGHT BUTTERSCOTCH PUDDING

Steps:

• Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
• Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
• Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

BUTTERSCOTCH PUDDING

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
• Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
• Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours.
• Whip cream until soft peaks form. Serve in dollops on pudding.

BUTTERSCOTCH PUDDING

Steps:

• Preheat the oven to 300*F,.
• Place the egg yolks in a large bowl and whisk gently until smooth.
• Set aside.
• Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
• REmove from heat; cover to keep warm.
• In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
• If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
• As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
• Whisk in 2 more cups of the cream mixture, then add the rest.
• pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
• Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
• Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
• Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
• Cover with foil.
• Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
• Remove from the oven; allow to cool in the hot water.
• Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.

LIGHTENED BUTTERSCOTCH PUDDING

Steps:

• Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
• In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
• Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
• Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
• Cook, stirring constantly, until mixture is thick, 1 minute.
• Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
• Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.