Puester wrote:
>
> Dave Smith wrote:
>
> >
> > I use a recipe for butterscotch pudding where dry ingredients
> > are whisked together, then the milk is whisked in and then beaten eggs.
> > Everything is heated up together and it is the best butterscotch pudding I
> > have ever made.
>
> So where's the recipe???

http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe& amp;language=1&recipeID=1196&recipeType=1

2/3 cup (150 mL) dark brown sugar
3 tbsp (45 mL) cornstarch
Pinch salt
2 cups (500 mL) milk
1 egg, lightly beaten
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter
½ cup (125 mL) whipping cream (optional)


1. In a medium saucepan, whisk brown sugar with cornstarch and salt until
evenly mixed. Whisk in ½ cup (125 mL) milk until smooth. In a large
measuring cup, whisk remaining milk with egg until well blended. Whisk into
milk mixture in pan.

2. Set pan over medium heat and stir continuously until mixture boils.
Reduce heat to low, continue to stir and simmer 1 minute. Remove from heat.
Stir in vanilla, then butter. Strain if necessary to remove any lumps.

3. Transfer to individual dessert dishes or to a serving bowl. Refrigerate,
until firm, 2 to 3 hours.

4. Whip cream until soft peaks form. Serve in dollops on pudding.