Best Butterscotch Pudding Recipes

HOMEMADE BUTTERSCOTCH PUDDING

Homemade Butterscotch Pudding image

Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional

Steps:

In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

KELLY'S BUTTERSCOTCH PUDDING

Kelly's Butterscotch Pudding image

This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.

Provided by COOKIEWOMAN

Categories Desserts Custards and Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup packed brown sugar
¼ cup cornstarch
3 cups milk
½ teaspoon salt
3 egg yolks, beaten
¼ cup butter
1 teaspoon vanilla extract

Steps:

In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g

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