Make a comforting autumn dessert in minutes with this easy recipe
My cousin Jenny, a self-described auction-holic, surprised me with these beautiful vintage Candlewick juice glasses that she snagged at a recent antique auction. Since I know Jenny loves butterscotch pudding I thought it only fitting to use her lovely gifts to shoot the pudding in.
I grew up thinking pudding was very difficult to make because my mother, who was a pretty good cook, always used the boxed mix. Turns out, it’s not difficult at all and homemade tastes so much better! Try this easy recipe and you’ll never go back to the boxed stuff again!
1 ½ cups dark brown sugar, packed
½ cup granulated sugar
6 tablespoons cornstarch
2 ½ cups whole milk
4 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon pure vanilla extract
- Stir together the sugars and cornstarch in a large, heavy bottomed saucepan.
- Stir in the milk and egg yolks and cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 3 minutes, stirring constantly.
- Remove from the heat and add the butter and vanilla, stirring until the butter is melted. Let cool slightly. Spoon pudding into cups or stemmed glasses. Serve warm or chilled. Garnish with whipped cream and rolled wafer cookies, if desired. Store in the refrigerator.
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