Butterscotch Pudding is a recipe I posted back in 2007. Because it’s so easy (and my husband likes butterscotch), I still make it fairly often. The ingredients are things I almost always have in the kitchen, and it can be made relatively quickly, though it does need time to chill.
Small Batch Butterscotch Pudding
The printable recipe makes a fairly large batch of pudding. Since it’s just the two of us these days, I usually halve it using these measurements: 1 1/2 cups milk, 2 egg yolks, 1/4 cup plus 2 tablespoons dark brown sugar, 2 tablespoons cornstarch, Tiny pinch of salt, 1 tablespoon of butter and 1 teaspoon of vanilla. For a small batch, use a 1 1/2 to 2 quart saucepan.
Butterscotch Pudding
An easy butterscotch pudding that can be made with whole or reduced fat milk.
Ingredients
- 3 cups milk reduced fat is fine
- 4 egg yolks
- 3/4 cups dark brown sugar packed
- 1/4 cup cornstarch
- Pinch salt my addition
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, preferably one with a little spout on it, whisk together 1/2 cup of the milk, the egg yolks, brown sugar and cornstarch. Add a pinch of salt if desired.
- In a heavy, dry saucepan, heat the remaining 2 1/2 cups of milk over medium until it begins to bubble around the sides. Using a half cup measure, scoop out half cup of hot milk and whisk it into the egg yolk mixture; Repeat twice, measuring out about ½ cup milk and whisking it into the egg yolk mixture.
- Now pour the egg yolk/hot milk mixture back into the saucepan with the remaining hot milk. Keep heat at medium and cook, stirring very often, until it begins to thicken and boil. Boil, whisking constantly, for two minutes. Remove from heat and stir in butter. Let cool for about a minute, then add vanilla extract. Strain into a bowl. If you don’t have a strainer and don’t mind a few lumps, you may skip this step.
- Place a sheet of wax paper over the bowl of pudding and let it cool at room temperature for a few minutes or until you feel confident that it is cool enough to put in the refrigerator without heating up your refrigerator. Chill for about 3 hours.
Notes
An excellent butterscotch pudding adapted from a recipe by Richard Sax
Tried this recipe?Let us know how it was!
kelly
Anna, I have used dream whip for cake (using a cake mix). It comes out really moist.
Gigi
Too funny – I checked this book out of the library last weekend and have spent the last few days going through it and copying recipes that sound interesting. I just got to the Creamy Puddings, Custards and Souffles chapter. I lurve butterscotch pudding so this is definitely a keeper!
Anna
Well, my dad never got around to eating it. He took Fuzz to see Bridge to Terabithia while we went out to dinner. So now we have dessert for tonight, I guess.
Emilie, I love oatmeal scotchies too. I wonder what other uses there are for Dream Whip besides Dream Pie?
Heather, I *never* overlooked butterscotch ;).
Heather K
That looks so yummy! Funny this came up for me today, since an hour ago I read an article in the Washington Post food section about how butterscotch is overlooked and needs to make a comeback. Maybe it is on its way 🙂
Emilie
Mmmm, butterscotch. I love those cookies, you know, “Oatmeal Scotchies”.
Dream Whip is pretty cool, too. So handy. What’s actually in it, I have no idea.
Claire
Ha! I think I pay my dad in desserts, too…cookies in particular! I love to make them and he likes to eat them…works well!