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Creamy Butterscotch Pudding

Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks—and much better than store-bought! —EMR, Taste of Home Online Community
  • Total Time
    Prep: 10 min. Cook: 15 min. + chilling
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
Nutrition Facts
1/2 cup: 221 calories, 5g fat (3g saturated fat), 112mg cholesterol, 161mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.

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Average Rating:
  • j
    Apr 26, 2020

    how do you give 0 stars? i don’t think the author has ever tasted real butterscotch- cornstarch?!? If you want to be a chef you need to have a palate. this recipe is pure garbage.

  • Lynne
    Jan 7, 2018

    I made this tonight. I like the recipe because everything is a staple in my kitchen. I did substitute light brown sugar for the dark. We like it warm, so that is how we ate it.

  • vciii
    Apr 28, 2015

    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!

  • honeybunny4u
    Apr 25, 2015

    This is my go-to dessert (when I don't feel like chocolate)!

  • calebchef77
    Aug 16, 2014

    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.

  • bblondie3
    Jun 18, 2014

    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.

  • marruss1739
    Feb 23, 2014

    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.

  • mayhemmom
    Feb 19, 2014

    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.

  • lbroadh2o
    Sep 22, 2013

    This was very tasty! I used light brown sugar in place of the dark. Will definitely make this again.

  • LaCiKJ
    Sep 19, 2013

    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!