This was great with as dessert after a light supper. Very, very filling--for us (adults and kids), we were satisfied with servings at about 1/2 cup. If you don't have much experience making pudding, know that your 1-minute boil should happen at a robust boil (not just a couple bubbles here and there). Keep boiliing and stirring longer if needed so that the pudding is already thick when you remove it from the heat. Yum!
Comments and Reviews 1-9 of 9
litgourmet Posted: 01/24/09
AmberN Posted: 09/14/09
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.
JasonM Posted: 02/25/09
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.
GaLuLum Posted: 03/18/09
I have made many puddings. I used a thermometer, stirred constantly, waited to cook long enough until thick and it is not very pretty.
KateSalley Posted: 05/26/09
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.
myniyer Posted: 02/13/09
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.
Jdatlas Posted: 03/01/09
I don't know why people had problems with this recipe. I followed it exactly and it thickened perfectly and was delicious. I did use my Thermapen.
Aliro1 Posted: 09/13/09
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.
Ymabear Posted: 04/01/12
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