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Homemade Butterscotch Pudding

 Homemade Butterscotch Pudding
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
6 ServingsPrep: 10 min. Cook: 10 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • Whipped cream, optional


  • 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.
  • 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.
  • 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.

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Homemade Butterscotch Pudding (continued)

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.