Does anybody have a knock-em dead recipe for butterscotch pudding? I have been requested to make some and find that the results using a recipe I found were less than spectacular (grainy consistancy). I suspect that it could be the cornstarch ... any tips??

Thanks!

By d. on Tuesday, November 02, 1999 - 11:01 pm: Edit

In the past I've taken a standard pastry cream recipe and used brown sugar instead of regular sugar. The grainy consistency can be avoided as long as you keep stirring(or whisking, if you use a whisk)while the cream is over the stove and starts to boil. Keep stirring and let it boil a couple of minutes so all the cornstarch is cooked and it won't taste pasty. Remove from heat and add the butter last. Oh, and mix your starch evenly with the sugar so when you mix it into the eggs(or yolks) it will be much easier to incorporate and you will have fewer lumps.