Homemade Butterscotch Pudding Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1/2 cup (calculated without whipped cream): 273 calories, 8g fat (5g saturated fat), 122mg cholesterol, 198mg sodium, 45g carbohydrate (40g sugars, 0 fiber), 5g protein.
Reviews for Homemade Butterscotch Pudding
"This recipe is very similar to my Grandma's butterscotch pie recipe. Yes, it is rich but the whole family fought over it at the reunions. I usually add the yolks at the beginning letting them warm up with the milk and brown sugar. My recipe calls for 1 c. dark brown sugar and no white sugar. When thickened put it in a pre-baked crust and top with meringue to brown... wonderful!"
"How can you call this butterscotch? It simply tastes like milk and nutmeg! A total disappointment...and waste of time and ingredients..It was creamy..like pure thickened cream with nutmeg in it.."
"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."
"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."
"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!"
"It is definitely sweet but I like it that way. This was the best pudding I have ever had."
"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"
"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."
"Great recipe. If you like the real thing, this is for you."
"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!!"
"I liked this pudding but I didn't love it. It was a little too sweet for me."
"I had a bag of dark brown sugar in my cupboard and was wondering what I was going to do with it. Got excited when I found this recipe. Very easy to make and very good. Loved that I had all the ingredients on hand. May never buy butterscotch pudding at the store again!"