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Old Fashioned Butterscotch Pudding

Mariel here. I am the person that consistently robs restaurants of the butterscotches in their free candy dishes. I am the reason you root through the strawberry and grape-flavored hard candies and wonder where on earth the good stuff is. Chances are, I beat you to the punch. When the cashier or hostess looks away, I greedily stuff my pockets with these grandfatherly treats. On a related note, I am also single-handedly keeping your local drugstore shelves stocked with Lifesavers Butter Rum. You’re welcome. I’ve been following Liz over at That Skinny Chick Can Bake for quite some time now so I was familiar with her recipes well before I was assigned her blog for this month’s installation of Secret Recipe Club. In fact, I had “Stumbled” this very Butterscotch Pudding recipe over a year ago…I just hadn’t made it yet. It was well worth the wait. I haven’t had homemade pudding in a dog’s age, but it is SO much richer and more decadent than the “just add milk” variety you find at the grocery store. Incidentally, it’s also way more fattening…but that’s a problem for another day.

Butterscotch Pudding Adapted from That Skinny Chick Can Bake Serves 6

Ingredients: 6 Tablespoons butter – stock 1 cup plus 2 Tablespoons lightly packed dark brown sugar – $1.49 1¼ cups half and half – $1.69 5 Tablespoons cornstarch – stock Dash of salt – stock 2 cups milk – stock 3 egg yolks – stock 2 teaspoons vanilla – stock Grand total assuming well-stocked kitchen: $3.18 Cost per serving: $0.53 Directions: 1. In a large saucepan, combine butter and brown sugar over low heat and simmer 5 minutes, stirring frequently. Add half and half, stirring till smooth. 2. Combine cornstarch and salt in bowl. Pour in ½ cup of milk and stir until cornstarch is dissolved. Add to saucepan with the rest of the milk. Bring to boil over medium heat, stirring constantly. Boil for 2 minutes – the pudding will thicken up as you stir. 3. Remove from heat. Whisk in egg yolks one at a time, stirring till smooth. Add vanilla. 4. Return to med-low heat and cook 1 minute while stirring. Ladle into a big serving bowl or 6 custard cups. Cover tops with plastic wrap to prevent skins from forming if you don’t plan to serve right away.