Butterscotch Pudding

well, we ate it. i found this thin and not too flavorful. did use all 2% milk but that really shouldn't make so much difference. It was more like a not very eggy egg custard with a brown sugar flavoring. i think "butterscotch" really requires browning sugar in butter, just as you would for a butterscotch brownie.  I

Super rich and butterscotchy/caramelly. Easy to make. Used all 2% milk and 3 egg yolks because that was what I had. Turned out beautifully. Included this in the rum and butterscotch grown-up jellied dessert featured on the last page of the August 2014 CL. Was really interesting and tasty that way -- the alcohol in the rum jelly cut right through the sweetness of the pudding and made it feel grown-up for sure. Just be sure to use glasses with corners in the bottom so the pudding won't slide when you tip the glass to pour the gelatin down the side.

Great recipe - my whole family loves it, especially my kids! Simple to make and not too sweet, in my opinion.

Didnt like it at all. It didnt taste like what I thought butterscotch tasted like. It was definitely too sweet.

YUM! This was easy to halve - it is just my husband and me and wanted a treat without too many leftovers. I didn't have whole milk, but did have some half & half - so mixed a bit of that w/ the 2%... Tastes great.