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Butterscotch Pudding

January 2^nd 2013

Contributed by:

Ronnie Fein

2 comments | Leave Comment

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Recipe

Butterscotch Pudding

Times

Prep Time : 5 min
Cook Time : 5 min
Ready Time : 10 min

Servings

Ingredients

3 cups milk
2/3 cup brown sugar
1/3 cup cornstarch
1/4 teaspoon salt
1-1/2 tablespoons butter, optional
2 teaspoons vanilla extract

Directions

Heat 2-1/2 cups of milk until bubbles appear around the edges of the pan. In the meantime, sift the brown sugar, cornstarch and salt together into a bowl. Add the remaining 1/2 cup milk and mix ingredients until smooth. Add the heated milk, blend thoroughly with a whisk and return the mixture to the pan. Cook over low-medium heat, stirring frequently, until the pudding is smooth and thick (2-3 minutes). Let cool slightly. Stir in the butter and vanilla extract. Spoon into dessert dishes. Chill and serve.

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About Ronnie Fein

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

comments

2 Responses to Butterscotch Pudding

says: hbramnick

If i want it parve, what can I substitute for milk or dairy ingredients for pudding

Reply
- says: Ronnie Fein
  
  I’ve used coconut milk (refrigerated kind) PLAIN but cut down a bit on the sugar. Aldo soy milk and rice milk. Use margarine for the butter. I haven’t used almond milk but feel confident it would be fine
  
  Reply