Brown Bette

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"Excellent topping for bread pudding, rice pudding or any unfrosted cake."
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20 m servings 105 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. In a medium skillet over medium heat cook butter and sugar until butter is melted and sugar is dissolved. Stir cornstarch into water and pour into sugar mixture a little at a time, cooking and stirring until mixture thickens. Remove from heat and stir in vanilla.


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Some advice for the person who added 7 tsp. cornstarch.. Cornstarch only thickens when it comes to a boil so that's probably what the problem was.

Very easy and ingredients are usually on hand. Good taste but I added 7 tsp. of cornstarch and it was still very thin. I made it to go on cinnamon bread pudding. Very tasty. Will make again ...

I made this according to the recipe and also found that is was very thin, even after letting it boil. I added quite a bit more cornstarch and it was great. Great taste and consistancy will def...

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