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Butterscotch Pudding on the Ritz


2 cup Plus 1/4 cup milk, divided
2/3 cup Packed dark brown sugar
1/4 cup Cornstarch
2 Egg yolks
2 tablespoon Butter
Whipped cream for garnish, optional

Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.

Reduce heat and continue to simmer 1 minute while stirring. Remove from heat, then stir in butter, then vanilla. Pour into a serving bowl or individual dessert cups. Cover and refrigerate until cold. Serve with a dollop of whipped cream if desired.

Yield: 4




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.