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Easy Butterscotch Pudding

After dinner, serve this classic and creamy butterscotch pudding for dessert.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2005


  • 6 large egg yolks
  • 1 1/4 cups packed lightbrown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon coarse salt
  • 3 cups milk
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract


  1. In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.

  2. Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.

  3. Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

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