Best butterscotch pudding from Cook's Illustrated Annual Edition 2013 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Analyze on March 25, 2017

    HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). Mine didn't thicken up in step 4, though, so I had to put it back on the heat like you'd traditionally make pudding. The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.

  • joanhuguet on March 03, 2015

    The flavor was great, but the texture was thin and grainy. I'll stick with the traditional approach to tempering eggs if I make this again.

  • manond on February 04, 2013

    This was sooooo good! I put it in little French dessert cups and used a pastry bag to pipe whipped cream on top. I made it for the children at a dinner party, and more adults than children chose it! Yum!

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