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Butterscotch Pudding

User Rating 5 Star Rating (3 Reviews)


Butterscotch Pudding

Butterscotch Pudding

Diana Rattray
This is a delicious butterscotch pudding recipe, perfect for an everyday dessert with a whipped cream topping. Use dark brown sugar or muscovado in this wonderful comforting pudding.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3 large egg yolks
  • 1 cup dark brown sugar, packed
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • 3/4 cup heavy cream
  • 3 tablespoons butter, cut in small pieces
  • 2 teaspoons vanilla extract


Whisk egg yolks in a small bowl or a 2-cup measuring cup and set aside.

In a medium saucepan, combine the brown sugar and cornstarch and salt. Whisk in milk and cream over medium heat. Continue cooking, whisking constantly, until the mixture is simmering and thickened. Remove from heat and whisk about 1 cup of the hot mixture into the egg yolks. Return the egg yolk mixture to the saucepan and put back over the heat. Continue cooking, whisking constantly, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. If you aren't whisking enough you might see lumps forming, but that can be fixed with a mesh sieve.

Remove from the heat and whisk in the butter and vanilla.

If there are any lumps in the pudding, force the mixture through a fine mesh sieve.

Pour into a bowl and let the mixture cool and press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Chill until serving time.

Serves 8.


See Also

More Pudding Recipes


Slow Cooker Recipes | Casseroles | Main Recipe Index

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderful!, Member salhgraham

We were out of dark, so we used light brown sugar. No cream, used half&half with 2% milk. Such a sweet, light, creamy flavor. A new fave! Thank you.

1 out of 1 people found this helpful.

See all 3 reviews

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