Old Fashioned Butterscotch Pudding Recipe

Classic Butterscotch Pudding Recipe Pastry Chef Online

WebOct 23, 2020 · Then, temper about half the butterscotch into the egg yolk mixture, whisking very well. Pour the tempered yolks back into the pan …

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1. In a medium bowl, whisk the yolks and cornstarch together. Mixture will be very thick. Set aside convenient to the stove.
2. Put the vanilla extract in another medium bowl and place a fine mesh strainer over the top. Set aside convenient to the stove.
3. In a heavy-bottomed saucepan, melt the butter.
4. Add the dark brown sugar and salt, and cook the two together over medium-high heat, stirring constantly with a wooden spoon or high-heat spatula. The mixture will look very creamy and bubbly, and then all of a sudden, the butter will separate out and the whole thing will look kind of sad and like a failure. Keep going. In another couple of minutes, the mixture will come back together again. Don't stop stirring.

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OldFashioned Butterscotch Pudding Recipe Lana’s …

WebApr 21, 2023 · Quickly add the egg and milk mixture back to the milk mixture in the saucepan. Put the saucepan back on the heat and cook, stirring …

1. Combine sugar and cornstarch in a medium saucepan. Stir in the evaporated milk and water.
2. Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat.
3. Lightly beat the egg in a small bowl and stir in a small amount of the hot milk mixture.
4. Add the egg-milk mixture back to the milk mixture in the saucepan.

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Unbelievable Butterscotch Pudding (Homemade) Sally's Baking …

WebMar 21, 2019 · Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow …

1. Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
2. Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
3. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
4. Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.

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