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Butterscotch Pudding Recipes Please?

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  • lipur Apr 14, 2007 05:42 PM
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  1. There is a book called "Better Than Store Bought" that has recipes for home made pudding.

    1. Have you tried the butterscotch budino with caramel recipe from Pizzeria Mozza? The LA TImes printed it a while back. Here's the link: http://www.latimes.com/features/food/...

      1 Reply
      1. re: beaudrillard

        Have you? The budino sounds great, but the sauce sounds over the top and I can't think if I'd like it. I love intense rich butterscotch puddings with a bit of whipped cream on top, but haven't tried it at home yet.

      2. My ex-mother in law (a very good cook, I might add) used the following recipe:

        http://www.melindalee.com/recipearchi...

        1. this is a pie filling:
          6 Tbl. butter
          1 cup brown sugar
          1 cup boiling water
          3 Tbl. cornstarch
          2 Tbl. all-purpose flour
          1/2 tsp. salt
          1-2/3 cups whole milk
          3 egg yolks
          1 tsp. vanilla

          Melt butter on medium heat until golden brown, add brown sugar. Cook, stirring constantly, until it bubbles. Reduce heat to low, gradually adding the boiling water, remove from heat.
          In another saucepan: mix cornstarch, flour and salt. Blend in milk, stir until smooth and then add the butter-brown sugar mixture. Cook on medium heat, stirring constantly, until this comes to a boil - for one minute - then, remove from heat. Add some of this hot mixture to the egg yolks just a little at a time to temper them so the hot mixture doesn't scramble the egg yolks. Boil for one minute. Remove from heat and add the vanilla. Pour into a bowl and place waxed paper on top of surface to prevent skin from forming as it cools. Cool to room temperature then use as pie filling in prepared baked crust. or, you can make a meringue with the reserved egg whites and 2 Tbl. of sugar to top the filled pie with mounds of whipped meringue and bake at 425°F. for 3 to 5 minutes until golden brown. Cool on rack for 30 minutes, then refrigerate pie for 3 hours or until firm.

          1 Reply
          1. re: Cynsa

            Here's a link to a recipe I've made. It calls for Guittard Butterscotch Chips. I've used Nestle's when I can't get my hands on the Guittard. Doesn't seem to make too much of a difference.

            http://www.sfgate.com/cgi-bin/article...

          2. This is from an old Bon Appetit - it's my standby for butterscotch pudding. It's VERY rich.

            http://www.epicurious.com/recipes/rec...