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The crumbled toffee candy on top gives the creamy butterscotch pudding a crunchy-sweet finish.

Robert Landolphi
Recipe by Cooking Light July 2014


Credit: Oxmoor House

Recipe Summary test

13 mins
4 hrs 13 mins
Serves 5 (serving size: 1 pudding)


Ingredient Checklist


Instructions Checklist
  • Combine brown sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk and egg yolks, stirring with a whisk until smooth. Bring mixture to a boil, and cook 2 to 3 minutes or until mixture thickens, stirring constantly.

  • Remove pan from heat; stir in butter and vanilla. Pour mixture into 5 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray; cool 15 minutes. Chill at least 4 hours. Sprinkle each serving with 1 teaspoon almond brickle chips.


Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

220 calories; fat 6.6g; saturated fat 3.4g; mono fat 1.7g; poly fat 0.4g; protein 4.8g; carbohydrates 35g; fiber 0.1g; cholesterol 86mg; iron 0.4mg; sodium 152mg; calcium 150mg.