Definitely another back-to-basics recipe; this one from the is from a first edition, fifth printing of Betty Crocker’s New Picture Cook Book, a wedding present we received in 1968.
Homemade Butterscotch Pudding Makes 4 serving
3/4 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups whole milk
2 egg yolks, slightly beaten
3 to 4 tablespoons butter
1 teaspoon vanilla
Optional Topping: chopped pecans or walnuts
- Mix sugar, cornstarch and salt in a saucepan, whisking until all lumps are removed.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
- Remove pan from heat. Temper slightly beaten eggs by adding, as you stir, hot pudding to eggs. Add several spoonsful of pudding.
- Then blend tempered eggs into the hot mixture in saucepan. Return to heat. bring to boil; boil 1 additional minute, stirring constantly.
- Remove from heat. Blend in butter and vanilla.
- Pour into dessert dishes or serving bowl.
- Serve warm or chilled with chopped pecans or walnuts if desired.
Pudding serving in Barry's wheel-thrown pottery ramekins.Recipe without photos . . .
Homemade Butterscotch Pudding Makes 4 serving
3/4 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups whole milk
2 egg yolks, slightly beaten
3 to 4 tablespoons butter
1 teaspoon vanilla
Optional Topping: chopped pecans or walnuts
- Mix sugar, cornstarch and salt in a saucepan, whisking until all lumps are removed.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
- Remove pan from heat. Temper slightly beaten eggs by adding, as you stir, hot pudding to eggs. Add several spoonsful of pudding.
- Then blend tempered eggs into the hot mixture in saucepan. Return to heat. bring to boil; boil 1 additional minute, stirring constantly.
- Remove from heat. Blend in butter and vanilla.
- Pour into dessert dishes or serving bowl.
- Serve warm or chilled with chopped pecans or walnuts if desired.
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