I have fond memories of my mom making this homemade pudding for us when I was a little girl, so it is a real comfort food for me. It tastes nothing like the butterscotch pudding from the store, it has a more caramel flavor. It is quite rich, so a small serving is all you need. I like it best warm with a little vanilla ice cream, but this time we had it with whipped cream. It takes awhile to cook it, but I think the results are well worth it!
Butterscotch Pudding
1 cup brown sugar
1/4 cup corn starch
1/2 tsp salt
1 2/3 cups milk
1 cup hot water
2 Tbsp butter or margarine
3 egg yolks (or 2 eggs, well beaten)
1 1/2 tsp vanilla
1/4 cup corn starch
1/2 tsp salt
1 2/3 cups milk
1 cup hot water
2 Tbsp butter or margarine
3 egg yolks (or 2 eggs, well beaten)
1 1/2 tsp vanilla
Mix brown sugar, corn starch, and salt in large saucepan. Slowly add milk, then hot water. Add butter and bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Slowly whisk hot pudding into beaten eggs. Pour back into pan and boil for 1 more minute. Add vanilla. Serve with a small scoop of ice cream or whipped cream.
-Serves 6
Notes:
-It is easiest to use egg yolks, but they have more fat and I don't like wasting the whites. I always use 2 eggs. Just follow the instructions below and it should turn out fine.
-If you are using the whole eggs, remove the white stringy things (called chalazae and yes, I had to look that up). Make sure you beat the eggs really well. If you miss any of them, you can always pour the pudding through a metal mesh strainer to remove any lumps.
