I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste so I always use light brown instead. Don't stint on the amounts of sugar and butter too much - they're the ingredients that make it "butterscotch."
Also, many cooks seem to be having a problem with lumps. Cornstarch has a nasty habit of lumping when mixed with sugar. You can eliminate them almost entirely by mixing the starch in well with the sugar and salt before adding the other ingredients.
Lastly, instead of tempering the eggs, mix them well and add them, along with the milk, to the entire recipe before you even turn on the burner. Some recipes are fussy about when certain ingredients are added. This isn't one of them.
Remember to stir *constantly* once it's on the burner or else the lumps you got rid of from the above step will come back to haunt you! -grin-
Once again, this recipe makes a delicious pudding and Maryann, I thank you so much for submitting it. It's truly a favorite here at home.
Was this review helpful?
133 users found this review helpful
I've used this recipe numerous times and it has always turned out wonderfully. I went with...