Food & Cooking Recipes Dessert & Treats Recipes Butterscotch Pudding 3.9 (31) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 3 hrs 15 mins Servings: 4 Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe. Ingredients ½ cup packed dark-brown sugar 3 tablespoons cornstarch ⅛ teaspoon fine salt 1 ½ cups whole milk ½ cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter ½ teaspoon pure vanilla extract Directions Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls. Rate it Print