This recipe from Eggbeater and pastry chef extraordinaire Shuna Fish Lydon is like other homemade pudding recipes: Easy and foolproof.
It does have one extra step that differentiates it from other cornstarch pudding recipes, including this one from Gourmet that we reviewed last spring. This recipe includes eggs as well as cornstarch, for a double-rich and thick pudding. It sets up beautifully, with a rich eggy taste and billows of smooth, creamy pudding that mound up on your spoon.
It's a great dessert for cold winter days, since it can be eaten warm from the pan, although it does get even thicker in the fridge. It also is gluten-free, as long as you use GF cornstarch.
We just loved its dark butterscotch flavor, which comes from cooking brown sugar and butter together for a little while before cooking in the eggs and cornstarch. So silky smooth, and delicious!Butterscotch Pudding at Eggbeater, Shuna Fish Lydon's weblog
More Pudding Recipes:
• Recipe: D.I.Y. Pudding
• Recipe: D.I.Y. Chocolate Pudding
• Easy Summer Dessert: Homemade Pudding Cup Bar
• Recipe: Lemon Rice Pudding
• Recipe Review: Butterscotch Pudding from Gourmet
(Images: Faith Durand)