Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

31 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/16/2018
Love Butterscotch pudding!!! I made this for years using my Gandma Olive's recipe! It was my Fathers favorite! I am thinking the pudding was baked in individual cups, I will need to find the recipe and compare. Mean time I will try this. Like my Father, I like pudding room temp, starting with the skin!! More to come..raf 5 stars because, it is, Butterscotch Pudding!!!!!
Rating: Unrated
10/13/2016
The pudding got thick real quick. Could it be 2 TBS cornstarch?
Rating: Unrated
10/13/2016
The pudding got thick real quick. Could it be 2 TBS cornstarch?
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Rating: Unrated
03/09/2013
This recipe is defiantly worth trying for those caramel/butterscotch lovers. I would encourage you to watch it during the low heat phase – it took me a little longer than a minute to develop a dark colour and develop a richer flavor. Unlike most puddings, it gets better when it is cool, and I added a teaspoon of Butterscotch Snaps from the video on this site.