Melissa in Dallas, made the Eureaka Butterscotch Pudding. Fab! This makes 3. Ready for T&T.

The posted version is the FULL recipe, correct?

I would definitely cut that one in half too... even six servings could be too much since we are just the two of us now... but it's tempting, I love butterscotch flavor

 
Melissa - I have a question about this... it is very similar to the Rich Butterscotch Pudding

that Meryl posted (see link) but yours has a great deal more milk/half and half... is it a real soft pudding?

I am going to make the old fashioned banana pudding with the 'nilla wafers and thought the butterscotch pudding would put a nice spin on it... but I don't want it too thin.

Thanks!

http://www.food.com/recipe/rich-butterscotch-pudding-239179

 
Sorry to keep asking questions... but....

I am really thinking of making this on Thursday, but I need to work full day

How long do you think it would take to eat them after they are made? Would one hour cooling be enough?

What's the consistency, like a soft caramel?

 
For me, the consistency was like yogurt, after you stir it up. And yes, I think

one hour of cooling would be enough (the header notes at the top of the recipe say they liked it even better warm. I'd cool it for however long you can, stir it up to even out the temperature, then serve.)

I couldn't remember if I put the salt in while I was making it, (I did use salted butter, it was all I had on hand) so I put a light sprinkling of sea salt on the top. It was like salted caramel and I liked it a lot.

Oh, and in the recipe, there's an option to use either milk or half and half. I went with the milk option, which I liked a lot. It's plenty rich that way. Half and half, for me, would be too much...and I've got a wicked sweet tooth.

 
They're quite different, actually.

Eureaka has more butter, cornstarch, and 1 1/4 cup half and half vs. 1 cup evaporated milk.

 
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