Homemade Butterscotch Pudding

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.

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The Recipe:

Homemade Butterscotch Pudding

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 6

Creamy, homemade butterscotch pudding.

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 Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 147mgSodium: 192mgCarbohydrates: 17gFiber: 0gSugar: 6gProtein: 6g

HOW MUCH DID YOU LOVE THIS RECIPE?

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