Because it had such a rich butterscotch taste, I've been tinkering amongst the thickening agents as well as the lastly results select produced a existent keeper of a recipe.It is light, creamy, rattling butterscotch-y as well as super quick as well as slow to make... no tempering of eggs or anything complicated, only mix, convey to a boil as well as thence add together butter as well as extracts...it is done inwards a snap!!
1 loving cup brownish sugar
3 score tablespoons corn starch3 egg YOLKS
2 cups one-half as well as half
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon rum extract
In a saucepan that has a heavy bottom, mix the brownish saccharide as well as cornstarch. Once mixed well, stir inwards the one-half as well as one-half as well as the egg yolks; whisk until good mixed (run a spatula over the bottom of the pan to brand certain you lot select everything out of the corners).
Cook on medium high until it only starts to boil (stirring the whole time). When it starts to bubble, the pudding should already live prissy as well as thick; take away from heat.
Whisk inwards the butter as well as extracts; mix well. Pour into dessert dishes as well as pose roughly plastic roll or wax newspaper straight onto the surface of the hot pudding. This volition halt whatever pudding peel from forming.
Put inwards the refrigerator until good chilled.
NOTE: You overstep away the best flavour if you lot role a combination of vanilla as well as rum extracts. If you lot don't select rum extracts, only role all vanilla.
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