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Creamy Butterscotch Pudding

 Creamy Butterscotch Pudding
“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
4 ServingsPrep: 10 min. Cook: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract


  • 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.
  • 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.
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.

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Creamy Butterscotch Pudding (continued)

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