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Butterscotch pudding


  • 2 ½ cups (600 ml) milk
  • 3 egg yolks
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 ml) brown sugar
  • 3 tablespoons (45 ml) cornstarch
  • ¼ teaspoon (1 ml) salt
  • 2 tablespoons (30 ml) butter
  • ½ cup (120 ml) toasted pecan halves
  • Ice cubes, for chilling pudding


  1. Add milk, egg yolks, and vanilla extract to a saucepan and whisk until thoroughly combined.
  2. In a separate bowl, combine brown sugar, cornstarch and salt. Whisk into milk mixture. Heat over medium-high heat until mixtures comes to a gentle boil, stirring frequently. Reduce heat to medium and continue cooking until thick and creamy. Remove from heat and whisk in butter.
  3. Place saucepan in a large bowl filled with ice and whisk pudding periodically until chilled.
  4. Divide between 4 serving dishes, top with toasted pecans, and serve. 

Follow Spencer Watts:

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