Butterscotch pudding

Tuesday, January 6, 2009

I just love butterscotch and I love pudding so this is the best of both worlds!

What you’ll need:

4 Tbl butter
1 c dark brown sugar
¾ tsp salt
3 Tbl cornstarch
2 ½ c milk
2 large eggs, beaten
1 tsp vanilla
Whipped topping, optional

Melt the butter in a medium sized saucepan over medium high heat. Add the sugar and salt and stir until all the sugar is moistened. Remove from heat. In a small bowl, mix together cornstarch and ¼ c milk. Using a wire whisk, blend until smooth (no lumps of cornstarch). Whisk in the eggs. Gradually mix remaining milk with brown sugar mixture, then whisk in cornstarch mixture. Return the pan to heat (medium high) and bring to a boil, stirring often. Reduce heat to low and cook for an additional 1 minute or until the pudding thickens, stirring constantly. Remove from heat and whisk in the vanilla. Pour into serving bowls and refrigerate at least 4 hours before serving. Top with whipped topping if desired. Makes 4 - 6 servings.

Tip: If your pudding curdles after the addition of vanilla simply beat with an electric mixer set to the highest speed until it’s smooth again.

Cost:
butter - $1.75/pound
brown sugar - $1.89/ 2 pound bag
cornstarch - $1.29
milk - $3.99/gallon
eggs - $1.09/ dozen
vanilla - $2.25
whipped topping - $0.99
Total - $2.58

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