Homemade Butterscotch Pudding Recipe

3 12 11
Homemade Butterscotch Pudding Recipe
Homemade Butterscotch Pudding Recipe photo by Taste of Home
Publisher Photo

Homemade Butterscotch Pudding Recipe

Read Reviews
3 12 11
Publisher Photo
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012 , p31

Nutritional Facts

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.

  • 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.
Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012 , p31

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Reviews forHomemade Butterscotch Pudding

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MY REVIEW
LynnGC User ID: 4809383 268054
Reviewed Jun. 17, 2017

"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!"

MY REVIEW
adg123 User ID: 8267664 221056
Reviewed Feb. 21, 2015

"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.."

MY REVIEW
fresh246 User ID: 6270616 116251
Reviewed Mar. 4, 2013

"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."

MY REVIEW
wispy User ID: 228295 193561
Reviewed Feb. 21, 2013

"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."

MY REVIEW
jphillips12 User ID: 4023753 109934
Reviewed Dec. 9, 2012

"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!"

MY REVIEW
Brums User ID: 3394377 109933
Reviewed Jun. 17, 2012

"It is definitely sweet but I like it that way. This was the best pudding I have ever had."

MY REVIEW
KScales User ID: 3262967 183447
Reviewed Jun. 1, 2012

"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"

MY REVIEW
irina wallace User ID: 4867532 115539
Reviewed Apr. 9, 2012

"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."

MY REVIEW
2laubenthalc User ID: 6620955 131999
Reviewed Mar. 30, 2012

"Great recipe. If you like the real thing, this is for you."

MY REVIEW
not_a_redneck User ID: 6556900 194560
Reviewed Mar. 3, 2012

"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!!"

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