Homemade Butterscotch Pudding recipe – this smooth and creamy pudding is full of flavor, and so much better than boxed pudding. Perfect comfort food!
I have fond memories of my mom making this homemade butterscotch pudding for us when I was a little girl, so it is a real comfort food for me. It tastes nothing like the butterscotch pudding from the store, it has a more caramel flavor. It is quite rich, so a small serving is all you need.
I like it best warm with a little vanilla ice cream, but this time we had it with whipped cream. It takes awhile to cook it, but I think the results are well worth it!
Homemade Butterscotch Pudding
- 1 cup brown sugar
- 1/4 cup corn starch
- 1/2 tsp salt
- 2 1/3 cups milk
- 3 Tbsp butter
- 2 large eggs
- 1 1/2 tsp vanilla extract
- Mix brown sugar, corn starch, and salt in large saucepan.
- Whisk in about 1/3 cup of the milk. Add the eggs and whisk briskly until very smooth.
- Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Add the butter and vanilla; stir until melted.
- Divide into 6 serving dishes.
- Serve warm or cold with a small scoop of ice cream or whipped cream.
-It is easiest to use egg yolks, but they have more fat and I don't like wasting the whites. I always use 2 eggs. Just follow the instructions below and it should turn out fine.
-If you are using the whole eggs, remove the white stringy things (called chalazae and yes, I had to look that up). Make sure you beat the eggs really well. If you miss any of them, you can always pour the pudding through a metal mesh strainer to remove any lumps.
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Amount Per Serving: Calories: 235Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 108mgSodium: 274mgCarbohydrates: 39gFiber: 0gSugar: 30gProtein: 4g