Butterscotch Creamy Pudding
- 2 1/2 cups milk
- 3 egg yolks
- 2/3 cup rapadura (dehydrated cane sugar juice…has a wonderful “molassasy” taste!)
- 4 T. arrowroot powder
- 1/4 t. sea salt
- 3 T. butter
- 1 t. vanilla
In this issue: Winter in Vermont
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111