Dhanson: /* Preparation */

2020-06-13T02:13:29Z

Preparation

← Older revision		Revision as of 02:13, 13 June 2020
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	Mix the water and cornstarch together until smooth. Set aside.		Mix the water and cornstarch together until smooth. Set aside.

	Melt the butter over low heat in a small, heavy saucepan. Stir in the brown sugar. Cook, stirring until melted and bubbly. Gradually stir in the cream. Stir over low heat until the butterscotch is dissolved. Add the milk and stir until blended. Remove from the heat and let cool to barely lukewarm.		Melt the butter over low heat in a small, heavy saucepan. Stir in the brown sugar. Cook, stirring until melted and bubbly. Gradually stir in the cream. Stir over low heat until the butterscotch is dissolved. Add the milk and salt, and stir until blended. Remove from the heat and let cool to barely lukewarm.

	Stir the cornstarch solution into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.		Stir the cornstarch solution into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.

Dhanson: Created page with '{{RecipeSummary |PrepTime=5 min |CookTime=20 min |Yield=4 servings |Source=''Joy of Cooking'' (pg. 1019) |Rating=Very good }} === Ingredients === * 3 T cornstarch * 3 T water * 3…'

2011-03-28T00:53:55Z

Created page with '{{RecipeSummary |PrepTime=5 min |CookTime=20 min |Yield=4 servings |Source=''Joy of Cooking'' (pg. 1019) |Rating=Very good }} === Ingredients === * 3 T cornstarch * 3 T water * 3…'

New page

{{RecipeSummary
|PrepTime=5 min
|CookTime=20 min
|Yield=4 servings
|Source=''Joy of Cooking'' (pg. 1019)
|Rating=Very good
}}
=== Ingredients ===
* 3 T cornstarch
* 3 T water
* 3 T unsalted butter
* 1/2 c packed dark brown sugar
* 1/2 c heavy cream (not milk)
* 1 1/2 c whole milk
* heaping 1/4 t salt
* 1 t vanilla

=== Preparation ===
Mix the water and cornstarch together until smooth. Set aside.

Melt the butter over low heat in a small, heavy saucepan. Stir in the brown sugar. Cook, stirring until melted and bubbly. Gradually stir in the cream. Stir over low heat until the butterscotch is dissolved. Add the milk and stir until blended. Remove from the heat and let cool to barely lukewarm.

Stir the cornstarch solution into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.

Pour the pudding into a bowl or cups, then press plastic wrap directly onto the surface to prevent a skin (unless you prefer it with a skin, like I do). Refrigerate for at least 2 hours or up to 2 days.

[[Category:Desserts]]
[[Category:Very Good]]

Butterscotch Pudding - Revision history

Dhanson: /* Preparation */

Dhanson: Created page with '{{RecipeSummary |PrepTime=5 min |CookTime=20 min |Yield=4 servings |Source=''Joy of Cooking'' (pg. 1019) |Rating=Very good }} === Ingredients === * 3 T cornstarch * 3 T water * 3…'