<span style="font-size: medium;"><b id="internal-source-marker_0.05036487919278443"><span>Have you ever read the ingredient list on a package of instant pudding? <a href="https://docs.google.com/document/d/1cjU95GJ_BpZ_DW1IJgyyogyb6-_2IzUg4wiKmIFV_uo/edit" target="_blank">It looked something like this: modified food starch, Maltodextrin (from corn), Tetrasodium pyrophosphate and Disodium phosphate (for thickening), Contains less than 2% of skim milk, artificial flavor, salt, calcium sulfate, xanthan gum (for smooth texture), mono- and diglycerides (prevent foaming), aspartame and acesulfame potassium (sweeteners), yellow 6, yellow 5, artificial color.
Compare that to the ingredients in homemade pudding...eggs, milk, sugar, butter.... One is wholesome and delicious and the other one is loaded with chemicals. It baffles me that one would use a mix, when making it from scratch only takes an extra 5 minutes and tastes 100% better. Plus, you get to lick the bowl!
</a></span></b></span><a href="https://docs.google.com/document/d/1cjU95GJ_BpZ_DW1IJgyyogyb6-_2IzUg4wiKmIFV_uo/edit" target="_blank">
Butterscotch Pudding</a><span style="font-size: medium;"><b id="internal-source-marker_0.05036487919278443">
2 ½ c. milk
¾ c. heavy cream
4 large egg yolks
¾ c. dark brown sugar
¼ c. cornstarch
½ tsp. coarse salt
2 T. butter
1 tsp. vanilla extract
1 tsp. bourbon
In a medium saucepan, bring milk to a boil. remove from heat.
In a medium bowl, whisk together cream, yolks, brown sugar and salt until well combined.
Pour a splash of hot milk into the egg yolk mixture, whisking continuosly. Gradually whisk in the remaining milk.
Pour the mixture back in the saucepan and cook over medium heat, whisking constantly, until mixture begins to thicken, about 3 - 4 minutes. Do not let the mixture boil.
Remove from heat and whisk in butter, vanilla and bourbon.
Strain pudding through a fine mesh sieve into eight 4-6oz. ramekins. Chill 4 - 6 hours until firm and cold.