Whenever we are craving for something sweet and rich but not as heavy, this is our go-to recipe. This butterscotch pudding recipe is a new discovery with an old-fashioned taste, which is why it has immediately marked its way on my family’s hearts. Even my kids are crazy about it! This recipe has us all wrapped around their fingers and I am pretty sure that soon, you will be under its spell too.
See what our friends from Recipe Girl have to say about this recipe:
“I mean… butterscotch pudding is pretty much one of my most favorite desserts to eat in the ENTIRE WORLD… and I just made it homemade for the first time last week. Phew. It’s good. This recipe is a keeper. I’ll be making it again and again and again!”
I probably have to echo your thoughts. I will make this again and again and again. This is a winner recipe that has everyone going crazy over it.
Thank you so much for this, Recipe Girl!
Ingredients
- 1 1/2 cups Domino brown sugar
- 1/4 cup Argo cornstarch
- 1/2 teaspoon Morton salt
- 3 cups Borden whole milk
- 4 large egg yolks from Eggland’s eggs
- 2 tablespoons Land O Lakes butter
- unsweetened whipped cream, for serving
Instructions
- In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Continue to whisk… it will look like not much is happening for 3 to 4 minutes… but soon it will be bubbling away! Cook, stirring, while the mixture thickens. Once it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter.
- Spoon the pudding into small glasses or dishes and chill for at least 2 hours. Top with whipped cream before serving.
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Quick Tip: Served best with coffee or tea.
Thanks again to Recipe Girl for this amazing recipe.
