Butterscotch Pudding

Butterscotch Pudding requires about 1 hour and 10 minutes from start to finish. This recipe makes 6 servings with 293 calories, 6g of protein, and 9g of fat each. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by The Pioneer Woman. It works well as a dessert. If you have whipped cream, light brown sugar, whole milk, and a few other ingredients on hand, you can make it. 46 people have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so awesome. Similar recipes include Butterscotch Pudding, Butterscotch Pudding, and Butterscotch Pudding.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 Tablespoons Butter

1/4 cup Cornstarch

4 whole Large Egg Yolks (discard Or Save Whites For Another Use)

1-1/2 cup Brown Sugar, Light Or Dark Is Fine

1/2 teaspoon Salt

Unsweetened Whipped Cream

3 cups Whole Milk

Equipment:

whisk

bowl

frying pan

Cooking instruction summary:

Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!

 

Step by step:


1. Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks.

2. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!


Nutrition Information:

Quickview
293k Calories
6g Protein
9g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
293k
15%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
47g
16%

  Sugar
42g
47%

Cholesterol
26mg
9%

Sodium
324mg
14%

Get Enough Of These
Protein
6g
13%

Calcium
177mg
18%

Vitamin B2
0.3mg
18%

Selenium
9µg
13%

Phosphorus
114mg
11%

Vitamin D
1µg
11%

Vitamin B12
0.59µg
10%

Potassium
252mg
7%

Vitamin A
355IU
7%

Vitamin B5
0.56mg
6%

Magnesium
18mg
5%

Vitamin B1
0.06mg
4%

Zinc
0.5mg
3%

Vitamin B6
0.06mg
3%

Copper
0.06mg
3%

Iron
0.34mg
2%

Folate
7µg
2%

Manganese
0.03mg
2%

Vitamin E
0.23mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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