Homemade Butterscotch Pudding
Total TimePrep: 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 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.
Nutrition Facts1/2 cup (calculated without whipped cream): 273 calories, 8g fat (5g saturated fat), 122mg cholesterol, 198mg sodium, 45g carbohydrate (40g sugars, 0 fiber), 5g protein.
Apr 10, 2020
Add a little bit of milk to get it smooth, then add the rest. Microwave first for 4 minutes. Whisk and then add another 2 minutes and whisk again. Microwave for a little longer to get to your desired consistency. Add butter and vanilla, then whisk again for a good 30 seconds to make it lighter.
Feb 12, 2018
My husband found this recipe and wanted me to make it. I did. We were not impressed with the so called butterscotch flavor. I will use another recipe I have from the 30's. Better flavor in that one and tastes like butterscotch.
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!
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..
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.
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.
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!
Jun 17, 2012
It is definitely sweet but I like it that way. This was the best pudding I have ever had.
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
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.