Show Subscription Form




Creamy Butterscotch Pudding Recipe
Creamy Butterscotch Pudding Recipe photo by Taste of Home

Creamy Butterscotch Pudding Recipe

Read Reviews
4.5 31
Publisher Photo
“Deciding to make a real homemade dessert one night, I mixed up this pudding. It’s from my favorite cookbook with a few added tweaks—and much better than store-bought!” EMR -Taste of Home Online Community
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1/2 cup packed dark brown sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups fat-free milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1/2 cup equals 221 calories, 5 g fat (3 g saturated fat), 112 mg cholesterol, 161 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
  2. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled. Yield: 4 servings.
Originally published as Creamy Butterscotch Pudding in Healthy Cooking August/September 2009, p45

Nutritional Facts

1/2 cup equals 221 calories, 5 g fat (3 g saturated fat), 112 mg cholesterol, 161 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.

Reviews for Creamy Butterscotch Pudding

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 28, 2015

"This recipe is calling for WAY too much cornstarch!. Reduce the cornstarch to only 2 tablespoons and you'll get a nice, creamy pudding (even creamier if you use whole milk). Any more than 2 tablespoons and you'll just get a thick glump of cornstarch- plus, if you use nonfat milk, then there's no fat to grab onto the cornstarch and give it a creamy texture. Even low fat would be better than non-fat in this recipe. It's always easy for me to remember the recipe for pudding: 2 tablespoons cornstarch- 2 cups of milk- 2 egg yolks. 2-2-2. The rest is easy. Also, it's best to mix the egg yolks with milk and blend well, THEN pour that mixture in with the dry ingredients. Just looking at this recipe makes me gag!"

MY REVIEW
Reviewed Apr. 25, 2015

"This is my go-to dessert (when I don't feel like chocolate)!"

MY REVIEW
Reviewed Aug. 16, 2014

"This recipe is disgusting. I decided to make it one evening for me and my wife to try for dessert and we both didn't like it. Tasted like thickened milk with brown sugar. I don't think we will be making this one again."

MY REVIEW
Reviewed Jun. 18, 2014

"Yuck! I love homemade puddings...rice pudding, chocolate pudding, bread pudding, vanilla pudding, etc. This was just a glop of sugared milk. It had the consistency of pudding, but after about 2 or 3 bites it didn't taste like butterscotch, only like brown sugar. I'm not sure why it has received rave reviews. It was a flop, in my opinion."

MY REVIEW
Reviewed Feb. 23, 2014

"I make this recipe all the time. I never buy boxed pudding anymore instant or cooked due to this recipe. I use this recipe to make the butterscotch snack cake. To help speed things along I use the microwave oven to cook the pudding. Also you can decrease the sugar content by using splenda brown sugar. thanks for a great recipe."

Loading Image