National Butterscotch Pudding Day a Hit with Creamy Recipe

Posted By Ingrid Turner on Sep 19, 2013 in Desserts, English, Ethnic Foods, Featured, Food Fun, Holidays & Events, How To Cook, Kids Recipes, Sweets, Vegetarian, Western European Food | 0 comments

One of my favorite flavors out there is that of butterscotch, and being that it’s National Butterscotch Pudding Day, I am feeling celebratory.

What I’ve noticed is that I’m finding it harder and harder to find butterscotch pudding mixes in the stores, like it’s an old, outdated flavor or something.

Butterscotch is still alive & kicking when you ask your taste buds. It’s rich, it’s sweet, it’s just like home.

Puddings are usually creamy, thick desserts thickened with cornstarch and hot sugar. Plus, puddings are easy to make with delicious consequences.

How to Cook Butterscotch Pudding:

Type: Dessert Recipe

Serve with: whipped cream, maraschino cherry
Prep Time: 5 min
Cook Time: 10-12 min
Serves: 2 people

Ingredients:

3 1/2 tbsp butter
1/2 cup brown sugar
1/2 cup + 1 tbsp heavy cream
3 1/4 tbsp cornstarch
1/4 cup milk – cold
1/2 tsp vanilla extract
whipped cream – optional

Instructions:

Using a heavy-bottomed saucepan to avoid scorching, melt butter adding brown sugar and cook until it’s bubbly on medium heat.
Add heavy cream slowly, stirring to incorporate, and make sure everything is dissolved and well blended.
Take hot mixture off the heat.
In a separate bowl, thoroughly mix cornstarch with cold milk and gradually add to the hot mixture over medium heat.
Stir well until the pudding reaches a simmer. Cook for 1 minute and take off the heat.
Stir in vanilla extract.
Cool & serve in gorgeous glassware or bowls, maybe even layered with homemade whipped cream.