Butterscotch Pudding
* exported from bigoven * 
 
 
recipe by :the los angeles times, 11-28-2001 
serving size :8 
cuisine : 
main ingred. : 
categories :puddings desserts 
 
amount measure ingredient -- preparation method 
  --------------------------------
1/2 cup  butter - (1 stick)
1-3/4 cup  brown sugar - (packed)
1-1/2 cup  whipping cream
7 Tbsp  cornstarch
1/4 tsp  salt
2-1/2 cup  milk
4   egg yolks
2 tsp  vanilla extract
1/4 cup  brewed espresso or strong coffee --(optional)
  or 1/3 cup maple syrup)
 
combine the butter and the brown sugar in a saucepan over low heat. 
simmer 5 minutes, stirring. add the cream and stir until smooth. 
combine the cornstarch and salt in a bowl. stir in the milk until the 
cornstarch dissolves. add the cornstarch mixture to the saucepan and 
cook over medium heat, stirring constantly to prevent burning, until the 
mixture thickens, 5 minutes. 
whisk 1 cup of the mixture into the egg yolks, then return to the pan. 
add the vanilla and optional espresso or maple syrup. reduce the heat 
to low and cook, stirring, 1 minute. strain and pour into 8 custard 
cups. serve warm or cold. 
 
this recipe yields 8 servings. 
 
each serving: 468 calories; 260 mg sodium; 185 mg cholesterol; 25 
grams fat; 15 grams saturated fat; 58 grams carbohydrates; 5 grams 
protein; 0.06 gram fiber. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5716) Mirror: rec.food.recipes: Mon, Oct 18, 2004


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