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Brown Bette

Rated as 4.4 out of 5 Stars

"Excellent topping for bread pudding, rice pudding or any unfrosted cake."
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20 m servings 105
Original recipe yields 16 servings (2 cups)


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  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.

Nutrition Facts

Per Serving: 105 calories; 5.8 13.8 0.1 15 45 Full nutrition

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Read all reviews 4
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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 ...

I had chunks of cornstarch when I made it so I had to strain out the 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 def...