This homemade butterscotch pudding recipe is one of my oldest and most well loved, just like the cookbook from which it came, Classic Home Desserts. I like this recipe for a few reasons. First, it's butterscotch. My husband loves anything butterscotch. Second, it uses up egg yolks. And third, it's not super rich. It's flavorful and rich enough in my opinion, but it's mostly milk and eggs and has a pretty conservative amount of butter.
Tips For Making Homemade Pudding
The expression "easy as pie" should be "easy as pudding" because pudding is much easier and more convenient than pie. This recipe just calls for pantry staples and doesn't require any skills or mindfulness. You whisk some ingredients together in a mixing bowl. If you have one with a spout, even better. Heat some milk in a saucepan. Gradually whisk some hot milk into the bowl, then whisk it all back into the saucepan and stir until thick. Add the butter and vanilla, then let cool. You can put a piece of parchment paper over to prevent the skin from forming, but I don't always do this. Chill for a while, then serve with whipped cream.
Small Batch Butterscotch Pudding
The printable recipe makes a fairly large batch of pudding. Since it's just the two of us these days, I usually halve it using these measurements: 1 ½ cups milk, 2 egg yolks, ¼ cup plus 2 tablespoons dark brown sugar, 2 tablespoons cornstarch, Tiny pinch of salt, 1 tablespoon of butter and 1 teaspoon of vanilla. For a small batch, use a 1 ½ to 2 quart saucepan.
Recipe
Butterscotch Pudding
Ingredients
- 3 cups milk reduced fat is fine
- 4 large egg yolks
- ¾ cups dark brown sugar packed
- ¼ cup cornstarch
- ⅛ teaspoon salt my addition
- 2 tablespoons unsalted butter or salted butter (I like salted)
- 2 teaspoons vanilla extract or vanilla bean extract
Instructions
- In a mixing bowl, preferably one with a little spout on it, whisk together ½ cup of the milk, the egg yolks, brown sugar and cornstarch. Add a pinch of salt if desired.
- In a heavy, dry saucepan, heat the remaining 2 ½ cups of milk over medium until it begins to bubble around the sides. Using a half cup measure, scoop out half cup of hot milk and whisk it into the egg yolk mixture; Repeat twice, measuring out about ½ cup milk and whisking it into the egg yolk mixture.
- Now pour the egg yolk/hot milk mixture back into the saucepan with the remaining hot milk. Keep heat at medium and cook, stirring very often, until it begins to thicken and boil. Cook and stir at a gentle boil for 1-2 minutes (1 for half batch).
- Remove from heat and stir in butter. Let cool for about a minute, then add vanilla extract. Strain into a bowl. If you don't have a strainer and don't mind a few lumps, you may skip this step.
- Place a sheet of wax paper over the bowl of pudding and let it cool at room temperature for a few minutes or until you feel confident that it is cool enough to put in the refrigerator without heating up your refrigerator. Chill for about 3 hours.
kelly says
Anna, I have used dream whip for cake (using a cake mix). It comes out really moist.
Gigi says
Too funny - I checked this book out of the library last weekend and have spent the last few days going through it and copying recipes that sound interesting. I just got to the Creamy Puddings, Custards and Souffles chapter. I lurve butterscotch pudding so this is definitely a keeper!
Anna says
Well, my dad never got around to eating it. He took Fuzz to see Bridge to Terabithia while we went out to dinner. So now we have dessert for tonight, I guess.
Emilie, I love oatmeal scotchies too. I wonder what other uses there are for Dream Whip besides Dream Pie?
Heather, I *never* overlooked butterscotch ;).
Heather K says
That looks so yummy! Funny this came up for me today, since an hour ago I read an article in the Washington Post food section about how butterscotch is overlooked and needs to make a comeback. Maybe it is on its way 🙂
Emilie says
Mmmm, butterscotch. I love those cookies, you know, "Oatmeal Scotchies".
Dream Whip is pretty cool, too. So handy. What's actually in it, I have no idea.
Claire says
Ha! I think I pay my dad in desserts, too...cookies in particular! I love to make them and he likes to eat them...works well!