Butterscotch Pudding II Chef John's Recipe
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| Butterscotch Pudding II |
"Chill overnight in individual dishes."
Ingredients :
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1 3/4 cups whole milk
- 2 egg yolks, beaten
- 1/4 cup butter
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 3H |
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- In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Notes :
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