Comments on: Homemade Milk Chocolate Pudding

By: Maxine

Maxine — Mon, 28 Jan 2008 13:21:46 +0000

Addie - thanks for the recipe! We’d LOVE to include it on Recipe4Living. Feel free to submit it here: http://www.recipe4living.com/Help/Default.aspx?id=53886. Thanks!!

By: jcurick

jcurick — Mon, 28 Jan 2008 05:57:04 +0000

Just happened on this site.
I scald the milk in the microwave. You can tell it is scalded by the thin skin that developes on the top of the milk. It doesn’t take long.

By: Addie

Addie — Sun, 27 Jan 2008 18:50:39 +0000

JEP, you asked for it and here it is. Homemade butterscotch pudding. I used to make a double or triple batch, spoon it into paper coffee cups and bring to our church suppers. It is so easy to make. Dark brown sugar will give you a more intense butterescotch flavor vs. the light brown or granulated. And DO NOT use the condensed sweetened can milk. A different product entirely. I have others who made this mistake and then came back and asked what went wrong. This is a very old recipe. I have had it for at least 50 years.

Homemade Butterscotch Pudding

2/3 c. packed dark brown sugar
2 tbls. cornstarch
1 12 oz. can of evaporated milk
1/3 c. water
1 lg. egg
3 tbls. of softened room temp. butter
1/2 tps. of vanilla extract
Whipped cream

Combine sugar and corstarch in a double boiler. Stir in evaporated milk and water. Cook over medium heat, stirring occasionaly until milk is scalded. (tiny bubbles will appear around the edge.) Remove from heat.

Lightly beat the egg and add a small amount of the milk mixture and mix together. Return pan to top of double boiler. Add the egg mixture to the milk mixture, stirring constantly until mixture thickens. Approximately one minute. The pudding at this stage should coat the back of a spoon. Remove from the heat. Stir in butter and vanilla. Pour into serving bowl or individual containers. Allow to cool completely. Serve with whipped cream on top.

Enjoy!

By: jean watkins

jean watkins — Sun, 27 Jan 2008 18:11:05 +0000

I used 2/3 c of sugar or less and used cornstarch instead of flour. Otherwise it was the same as moms. Love it

By: Addie

Addie — Sun, 27 Jan 2008 18:10:16 +0000

Homemade pudding has always been a big hit in our house. Scalded milk is when “there are tiny bubbles just starting around the edge.” You don’t want to boil the milk. That is ‘boiled milk.’ Boiled milk can burn VERY quickly and even though you don’t scrape the bottom of the pan, it will impart that burnt taste into your product.

In my recipe, I use corn starch as the thickening agent. (egg allergies in the family) I also make it in a double boiler. Less chance of it burning. And requires less constant stirring. I haven’t made butterscotch pudding in years. If my memory serves me, there are some extra steps to making the butterscotch before you make the pudding. Will have to find my old tattered recipe.

By: Karen

Karen — Sun, 27 Jan 2008 16:22:25 +0000

Homemade pudding is so good. I have a recipe that works in the microwave- even better. I will have to post it.

By: Christine

Christine — Tue, 22 Jan 2008 20:07:31 +0000

I’ve tried Nigella Lawson’s recipe for chocolate pudding and as I recall, it didn’t have that much sugar in proportion to the other ingredients… in any case, homemade pudding is so much better than any store bought version.

The step by step photos are always helpful - though they can be rather time consuming to do, don’t you think?

By: melissa

melissa — Mon, 21 Jan 2008 18:15:52 +0000

wow! I might just have to make this for the hubby. :D

By: Cakespy

Cakespy — Mon, 21 Jan 2008 00:27:55 +0000

Oh, pleasure overload. This looks so, so excellent. It takes longer, but it really is better than the stuff Bill Cosby tells us to buy.

By: chanit

chanit — Sun, 20 Jan 2008 18:07:46 +0000

Wonderful !
It was one of my childhood favorite dessert.
It’s time to make it again ,thanks for the recipe ! :-)