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.


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