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2013-05-23 digital edition

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2013-05-23 / General Stories

From the Chef’s Corner

Homemade Butterscotch Pudding
by Chef Deedle

Homemade butterscotch pudding makes me think of my grandmother. What a treat when we went for a visit.

½ cup sugar
½ cup packed dark brown sugar
3 T cornstarch
¼ tsp salt
¼ tsp ground nutmeg
3 cups 2% milk
3 egg yolks
2 T butter, cubed
2 tsp vanilla extract
Whipped cream, optional

1. In a large heavy saucepan, combine the first five ingredients. Sir in milk until smooth. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

2. 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.

3. Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipping cream.

Delicious!

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