Butterscotch something needs to be one in every of my pinnacle favorite flavors of all time. What amazes me is that I’ve never made a butterscotch recipe for myself ever in the history of my existence.  How can that be feasible. while browsing thru my extensive pile of recipes to make, I got here across this one. 

Properly, you had me at Mollie. in case you don’t understand who Mollie Katzen is permit me enlighten you.  She is a well-known vegetarian chef that has written a chain of cookbooks. Butterscotch pudding is a treatment fascinated about many things in my e book.  


Have a horrific day?  Have a bit pudding.  an excessive amount of to do?  slow down and revel in the yummy taste of butterscotch. Now here’s the kicker. some of these years and i’ve in no way made myself home made butterscotch pudding yet it is so darn simple. There’s a complete of six components in this recipe the most unique one is vanilla extract. 

Who the heck knew that this pudding would be one of the easiest recipes i've ever made?  now not me that’s for certain. ninety nine percent of the time i have the elements handy with out making a special experience to the shop. I guess you do too. So permit’s get to this incredible recipe, so that you can wind down, get cozy and deal with yourself to a sweet snack at the end of the day.



  • 2 cups of milk
  • 1 tablespoon butter
  • 3 tablespoons DARK brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch


  1. Combine the milk, butter and brown sugar, vanilla, and salt in a medium-sized saucepan.
  2. Place it over medium heat until it is hot to the touch. DON'T LET IT BOIL.
  3. In a medium bowl, pour in half the milk mixture from the saucepan and add the cornstarch.
  4. Whisk vigorously, until the cornstarch is dissolved.
  5. Pour the cornstarch mixture back into the pan and return it to the heat.
  6. Let the mixture come almost to a boil, whisking frequently.
  7. Lower the temperature to simmer and cook for five minutes, whisking often. It will become thick and shiny.
  8. Pour the pudding in a serving bowl and let it cool to room temperature.
  9. Once it has cooled, cover the bowl and place in the refrigerator until cold.

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