If you’re a butterscotch fan and have never made, Homemade Butterscotch Pudding, get yourself to the kitchen and treat yourself to this exquisite dessert!
Homemade Butterscotch Pudding
Yes, I’m on a butterscotch roll, much to my hubby’s dismay. I know he was eyeing the butterscotch bars I made the other day, looking for some sign of chocolate.
I tend to gravitate toward recipes with Heath bar chunks, “toffee” or “caramel” in the title. When I saw the rave reviews for this Butterscotch Pudding on foodies’ website, I immediately checked my pantry for dark brown sugar.
Yup, I had enough for 6 servings! Hooray!!! I was hoping to make a convert out of Bill, but I wasn’t counting on it!
True “Butterscotch” Flavor!
“Butterscotch” always brings to mind that sickly artificial flavoring that I’ve come to despise. And the color of this dessert is, well…unappealing.
But once a spoonful tantalizes your tongue, you’ll find it is anything but sickly or unappealing. It is the ultimate caramel sauce in pudding form. I couldn’t stop scraping the pan, tasting and tasting this quintessential pudding.
I promise, you won’t find a better recipe for homemade butterscotch pudding! Maybe you’ll even convince some naysayers that butterscotch pudding from scratch is “almost” as good as a chocolate dessert. Or maybe that’s just my wishful thinking.
- 3 ounces butter (3/4 stick)
- 1 cup plus 2 tablespoons dark brown sugar
- 1 1/4 cups half and half
- 5 tablespoons cornstarch
- Pinch of salt
- 2 cups milk
- 3 egg yolks
- 2 teaspoons vanilla
Return to heat and cook 1 minute while stirring. Strain and pour into serving bowl or 6 custard cups. May serve warm or cold. Cover tops with plastic wrap to prevent skins from forming.
Amount Per Serving: Calories: 276 Total Fat: 21g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 147mg Sodium: 192mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 6g