Misc Desserts

Butterscotch Parfaits

  • BUTTERSCOTCH PUDDING ~
  • 1/2 cup Packed dark brown sugar
  • 3 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • Pinch Ground cinnamon
  • 1/2 cup Heavy cream
  • 1 1/2 cups Milk
  • 1 teaspoon Vanilla
  • 3 tablespoons Organic butter
  • VANILLA PUDDING ~
  • 1/2 cup Organic sugar
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 cups Organic milk
  • 1 teaspoon Vanilla

    • BUTTERSCOTCH PUDDING: In heavy-bottomedmedium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in creamuntil smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.

    VANILLA PUDDING: In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 cup milk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.

    In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!