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Creamy Butterscotch Pudding for 2

 Creamy Butterscotch Pudding for 2
“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 On-line community
2 ServingsPrep: 10 min. Cook: 10 min. + chilling


  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • Dash salt
  • 1 cup fat-free milk
  • 1 egg yolk, lightly beaten
  • 1-1/2 teaspoons butter
  • 3/4 teaspoon McCormick® Pure Vanilla Extract


  • In a small saucepan, combine the brown sugar, cornstarch and salt.
  • Add milk and egg yolk; 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.
  • Remove from the heat; stir in butter and vanilla. Cool to room
  • temperature, stirring several times. Pour into two individual
  • dessert dishes. Cover and refrigerate for 1-2 hours or until
  • chilled. Yield: 2 servings.
Nutritional Facts: 1/2 cup equals 217 calories, 5 g fat (2 g saturated fat), 111 mg cholesterol, 157 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.

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Creamy Butterscotch Pudding for 2 (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.