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Butterscotch Pudding

All You FEBRUARY 2009

  • Yield: 8 Servings
  • Cost Per Serving:$.62


  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups packed dark brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cornstarch
  • 5 cups whole milk
  • 4 large egg yolks
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.

In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.

Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.

Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously. Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes. Remove from heat and whisk in vanilla. Strain pudding through a fine-mesh sieve into a large measuring cup or bowl. Divide among 8 1-cup ramekins or custard cups.

Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding. Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.

Nutritional Information

Amount per serving
  • Calories: 558
  • Fat: 30g
  • Saturated fat: 18g
  • Protein: 7g
  • Carbohydrate: 69g
  • Fiber: 0g
  • Cholesterol: 198mg
  • Sodium: 266mg

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Butterscotch Pudding Recipe