tag:blogger.com,1999:blog-21054991.post9078645860204261069..comments2023-11-02T05:18:38.925-05:00Comments on Antiquity Oaks: Pudding seasonDeborah Niemannhttp://www.blogger.com/profile/10754242197245805551noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-21054991.post-62729712300565179752008-06-15T08:28:00.000-05:002008-06-15T08:28:00.000-05:00Oh, YUM!Oh, YUM!Michellehttps://www.blogger.com/profile/01550786937196525098noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-22838946816325785442008-06-03T13:59:00.001-05:002008-06-03T13:59:00.001-05:00Forgot to mention that I sprinkled nutmeg on top! ...Forgot to mention that I sprinkled nutmeg on top! You could also add a teaspoon of vanilla at the very end.Deborah Niemannhttps://www.blogger.com/profile/10754242197245805551noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-68311611053490968802008-06-03T13:59:00.000-05:002008-06-03T13:59:00.000-05:00Great idea! I should have done that.Butterscotch p...Great idea! I should have done that.<BR/><BR/>Butterscotch pudding:<BR/>Mix together:<BR/>2 cups milk (I use goat milk, of course)<BR/>2 T. corn starch<BR/>pinch salt<BR/>1/2 c. brown sugar<BR/><BR/>Stir over low heat until it boils. After one minute of boiling, slowly pour the mixture into a bowl where 2 egg yolks have been beaten. Then pour it from the bowl back into the pot and boil for another minute. Yes, it's important to only use egg yolks and to add the hot mixture to the egg yolks, rather than the other way around. I learned that if you use whole eggs or pour the egg yolks into the pudding, you'll get little chunks of cooked egg in the pudding, and that's not very appetizing.<BR/><BR/>Enjoy!Deborah Niemannhttps://www.blogger.com/profile/10754242197245805551noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-22164638003254361882008-06-02T21:25:00.000-05:002008-06-02T21:25:00.000-05:00That looks great! Any recipes?That looks great! Any recipes?melaniehttps://www.blogger.com/profile/12252897236597700469noreply@blogger.com