Creamy Butterscotch Pudding Recipe
- 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
- 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.
1/2 cup: 221 calories, 5g fat (3g saturated fat), 112mg cholesterol, 161mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.
Reviews for Creamy Butterscotch Pudding
"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!"
"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."
"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."
"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."
"I did not have milk on hand so i used fat free 1/2 &1/2. Also, had about 1/4cup butterscotch chips that i added at the end. Absolutely decadent! Super easy to make and ohhhh soooo gooooood! Will never make boxed again."
"This was very tasty! I used light brown sugar in place of the dark. Will definitely make this again."
"Creamy, simple and delicious. Pulled the box of pudding out of my cabinet and it had 15 ingredients, part of which include yellow colors 5 and 6. Think I will stick with this one from now on. Didn't even wait till it was cold until I had my first serving!"
"Can I make this with almond milk instead of fat-free?"
"I loved this recipe. It is really hard to find a good butterscotch pudding recipe and this one is great. I use it for my homemade pies and they are always gone in a blink. I give this recipe a 10 out of 10!!!!!!!"
"Very tasty and easy. I will not go back to the box kind!"
"I made this for our SuperBowl "pig out" desert. I used light brown sugar, which I prefer, and it was SO delicious! It tasted more like creme bruele than butterscotch, but that was OK with my family! It is high in calories, but I cannot belive that fat free milk made a creamy pudding! For an occasional treat this is wonderful. My children and husband loved it! I doubled it for my crowd, and added some graham cracker crumbs for a topping. Just great!"
"I have made this about 3 times and I am amazed by it. This tastes so good with out calling for whole milk. My family loves it and it is so easy to make. I always have the ingredients it calls for on hand since they are all staples."
"My husband would eat this everynight! Very decadent."
"Wonderful recipe! I didn't have any dark brown sugar, so used light brown sugar and a tablespoon of molasses - turned out great. No more boxed pudding mix for me!"
"Trying to watch the calories. This makes a romantic dessert without consuming major calories."
"Made this for dinner one night when 2 of my daughters and a granddaughter were here. It was enjoyed by all."
"Very easy to make and tasty dessert. We didn't miss the color, nor the food coloring of our usual pudding."
"This recipe did not have the strong butterscotch flavor that my family likes. Nor was it the golden brown color we all like. but it was easy and i will try again and adjust the coloring and maybe a little more browning of sugar?"
"Hubby loved it and he is picky about his butterscotch pudding. I've made it twice in the last week."
"Had to use light brown sugar so it was a little light colored. Also a bit sweet for my taste. (Maybe I packed the sugar a little too much.)"
"We used the Splenda brown sugar and just used skim milk and it turned out great. There is no doubt that we will make it again."
"I made this with lactose free, fat free milk and it was a little runny--but tasted great!"
"This was very thick and creamy. It had a stronger vanilla flavor to me. i might try to tweak this recipe and use it as a base for chocolate pudding or even vanilla for homemade banana pudding. It was VERY rich! I'm unsure if I will make this exact recipe again."
"Just a quick note. Brown sugar is only white sugar with molasses. White and brown sugar have no value, no vitamins and minerals. The pudding was really good. If anyone tasted homemade pudding they would never use boxed again."
"Great dessert. I have been using Splenda in all my sweets in place of sugar and brown sugar for years. I have never had a problem with either one. Nancy"
"I have not made this particular recipe, but I just sat down to read my emails, with a dish of home made butterscotch pudding, when I came across this recipe. In answer to the other members question about splenda, the pudding I made this morning I made with the brown sugar blend. It is good but still a little too sweet. Just remember to only use half as much blend per whole amount of brown sugar in the original recipe, or it will be far too sweet. I do think if I make my recipe (which is very similar to this recipe) again, I will even use less brown sugar blend."
"Just wondering if the Splenda brown sugar substitute would work in this recipe?"
"Have not made this recipe. Even thought it sounds like it would be good..221 calories for 1/2 cup? Quite a few calories for such a small amount.....light dessert?????"
"This was very good for my 1 year old with no refined sugar and not too sweet. And, we liked it too!"