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Homemade Butterscotch Pudding Recipe

Homemade Butterscotch Pudding Recipe photo by Taste of Home

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A homemade pudding stirs memories of grandmothers and their secret knowledge of how to change milk and eggs into creamy textures they poured into dessert glasses. The essence of butterscotch adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia

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Homemade Butterscotch Pudding Recipe

Prep: 10 min. Cook: 10 min. + chilling

Yield: 6 Servings

10 10 20

Ingredients

1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional

Directions

In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Yield: 6 servings.

Nutritional Facts 1/2 cup (calculated without whipped cream) equals 273 calories, 8 g fat (5 g saturated fat), 122 mg cholesterol, 198 mg sodium, 45 g carbohydrate, trace fiber, 5 g protein.

Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012, p31

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Reviews for Homemade Butterscotch Pudding

Homemade Butterscotch Pudding

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(1-10) of 11 reviews

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Reviewed on Mar. 04, 2013 by fresh246

I made it as written, but when I added the yolk it became chunky. Overall this pudding was not creamy smooth. Taste was ok but would not make again.

Reviewed on Feb. 21, 2013 by wispy

I made the pudding but cut back on the sugar as it seemed to be too much for me and did not use nutmeg. Also, I make my puddings using the microwave. I mix sugar, cornstarch together then add milk in which I have wisked in the egg/s. Place in a microwave safe large measuring cup and cook about 5 minutes. Take it out of microwave and whisk it really well then place back into the microwave until the consistency that one likes. Much easier than standing over the stove stirring pudding so it doesn't burn or stick. Always turns out good and soooooo easy.

Reviewed on Dec. 09, 2012 by jphillips12

I made this recipe with the decreased nutmeg and my husband loved it. I have made several time now and each time he loves it more. Highly recommend!

Reviewed on Jun. 17, 2012 by Brums

It is definitely sweet but I like it that way. This was the best pudding I have ever had.

Reviewed on Jun. 01, 2012 by KScales

Due to some comments here, we retested this recipe again. Several Taste of Home staffers thought the sweetness level was OK, but you could cut back a bit on the sugars if desired.

However, we did agree the nutmeg was a bit high and reduced it to 1/8 tsp. The change will be updated here soon.

Taste of Home Test Kitchen

Reviewed on Apr. 09, 2012 by irina wallace

Made this recipe yesterday, following directions even though I wondered about adding nutmeg. The pudding was OK. I don't think I would ever add nutmeg to a butterscotch pudding again.

Reviewed on Mar. 30, 2012 by 2laubenthalc

Great recipe. If you like the real thing, this is for you.

Reviewed on Mar. 03, 2012 by not_a_redneck

I had to throw it away, it was so sweet it is sickening. Very bad recipe!!! I wasted all those ingredients because i doubled it but followed the recipe exactly!!!! Very disappointed!!

Reviewed on Feb. 25, 2012 by sprat888

I just had to review this since it was such a disappointment :-( I followed the directions to a T and before I got to the step to add the eggs, it burned horribly!! What a mess! It looked good, sounded easy and I've made homemade puddings many times so I don't know what the problem was.