Monday, February 21, 2011

Butterscotch Pudding

This is a recipe Sarah and I both have made.  It is from Wolfgang Puck.  This pudding is A-M-A-Z-I-N-G!!!  Pure, creamy, delightful DELICIOUSNESS!!!  **I have made this this using some milk in place of a portion of the 1/2 and 1/2 and it is still awesome! -Kristin

1/2 c. and 2 T. butter
2 1/4 c. brown sugar, packed
2 1/2 c. half and half
10 T. cornstarch
1/2 t. salt
4 c. milk
6 egg yolks
1 T. vanilla
  • Before starting combine and mix well the cornstarch, salt and 1 cup of the regular milk in a bowl; set aside.
  • Place butter in a large saucepan and begin to melt over low-medium heat.  Once the butter is melted a bit on the bottom of the pan stir in the brown sugar.  Stir until all the butter is melted and it starts to simmer.
  • Add the half and half and stir until smooth.
  • Whisk in the cornstarch mixture quickly and then the rest of the milk.
  • Whisk continually until it is a thickened consistency.  It will start to simmer heavily/boil and then it will be about 2 minutes more.
  • Turn off heat.
  • Place the egg yolks in a separate bowl and whisk. 
  • Add to the egg yolks, 1/4 cup at a time some of the hot pudding and whisk very quickly so there will not be any cooked egg pieces.  Continue to do this until you equal a cup being whisked into the egg yolks.
  • Whisk quickly the egg yolk mixture back into the pudding.
  • Whisk in the vanilla.
  • ENJOY warm or cold!!!! 
***If by chance you get cooked egg pieces into the pudding just strain it.

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