Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).
Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
Based on previous reviews, I stirred for quite some time to thicken. I didn't think it would thicken more after it came off the heat, but it did. I think I spent far more time than necessary. I used real whipped cream (albeit from a can) instead of reduced-fat whipped topping. The pudding was tasty but not exactly like old-fashioned butterscotch that I was hoping for. I might make again
This recipe made for a nice, sweet treat. I did not have trouble getting it to thicken like other readers. As suggested, I reduced the sugar and it seemed about right. It did not have quite the rich butterscotch flavor I was looking for but it was a tasty pudding.
So yummy! PLEASE ignore the reviewers who say it doesn't get thick enough...if you follow the recipe (which I found quite simple), it easily does, and it's delicious. I put it through a strainer before adding the butter & vanilla just to make sure it was smooth.
I've made this several times with good results and good reviews from my husband. I haven't made any changes to the recipe (though, on one occasion, I did sub one cup of skim milk because I ran out of 1% to no ill effect.) It can feel like it takes a while for the mixture to boil, but it has always thickened up. The key tip is to make sure the mixture is as thick as you'd like it to be before cooling.
I think the reviewers whose results did not thicken into a pudding must have misread or misfollowed all or parts of the directions. The two-part mixing process (especially the tempering of the egg mixture) is very important to the thickening of the pudding, for instance. I did not cook the pudding past boiling for 1 minute and I did not use a thermometer. The only thing I did differently, maybe, was to STIR CONSTANTLY. At any rate, the taste was very nice... not exactly the commerically-provided "butterscotch" flavor that you might expect, but very nice.
I agree with other reviewers that this recipe is too thin. It needs at least 2 tbsp more cornstarch to be proper pudding consistency. I made it as such, and decreased the sugar to 2/3 cup, and it was perfect - thick and plenty filling.
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