Homemade Butterscotch Pudding

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.

Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Homemade Butterscotch Pudding

Print Recipe

Pin Recipe

Creamy, homemade butterscotch pudding.

• Author: Liz Berg
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Cuisine: Dessert

Ingredients

• 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

Instructions

Combine butter and brown sugar and cook in saucepan over low heat.  Simmer 5 minutes, stirring.  Add half and half, stirring till smooth.

Combine cornstarch and salt in bowl.  Stir in 1/2 cup of milk until cornstarch is dissolved.  Add to saucepan with the rest of the milk.  Bring to boil over medium heat, stirring constantly.  Boil for 2 minutes, till thickened, while stirring.  Remove from heat.  Slowly whisk in egg yolks, stirring till smooth.  Add 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.

Nutrition

• Calories: 371kcal
• Sugar: 33g
• Sodium: 117mg
• Fat: 22g
• Saturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 130mg