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Homemade Butterscotch Pudding Recipe

Homemade Butterscotch Pudding Recipe

A homemade pudding stirs memories of grandmothers and their secret knowledge of how to change milk and eggs into creamy textures they poured into dessert glasses. The essence of butterscotch adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling YIELD:6 servings


  • 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.

Nutritional Facts

1/2 cup (calculated without whipped cream) equals 273 calories, 8 g fat (5 g saturated fat), 122 mg cholesterol, 198 mg sodium, 45 g carbohydrate, trace fiber, 5 g protein.