Brown Bette

3 Reviews Add a Pic
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  AROMIS

“Excellent topping for bread pudding, rice pudding or any unfrosted cake.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a medium skillet over medium heat cook butter and sugar until butter is melted and sugar is dissolved. Stir cornstarch into water and pour into sugar mixture a little at a time, cooking and stirring until mixture thickens. Remove from heat and stir in vanilla.

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Reviews (3)

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Some advice for the person who added 7 tsp. cornstarch.. Cornstarch only thickens when it comes to a boil so that's probably what the problem was.



Very easy and ingredients are usually on hand. Good taste but I added 7 tsp. of cornstarch and it was still very thin. I made it to go on cinnamon bread pudding. Very tasty. Will make again and add more cornstarch.



I made this according to the recipe and also found that is was very thin, even after letting it boil. I added quite a bit more cornstarch and it was great. Great taste and consistancy will definately make again.

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Amount Per Serving (16 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Brown Sugar and Cinnamon Rice Pudding


next recipe:

Brown Sugar Pecan Brittle