Butterscotch pudding from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on November 27, 2019

    This is a great butterscotch pudding recipe - great flavor and a smooth, creamy texture. I usually check the temperature to make sure I'm cooking it for at least a minute or two above 203F so that the cornstarch cooks and sets properly - I've undercooked it in the past which resulted in a weepy pudding. If you can get your hands on some dark muscavado sugar to make this, the flavor will be even more delicious and complex. Whichever sugar I use, I like cooking it to 280-300F to create some additional flavor layers. Once I cooked the butter-sugar mixture to 345F which created some "smokey" notes in the pudding - that was a bit too far! (Though it was good when layered with a second, sweeter batch of pudding and some whipped cream in a parfait.)

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