Butterscotch Pudding

This is one of my favorite desserts growing up.  Not only did my mom bake all of our bread from scratch,  she also never used a pudding mix.  Her homemade pudding was fantastic, it might take a bit longer than the boxed pudding mixes, but it sure is worth it.  Serve with a dollop of whipped cream; it is heavenly!



Butterscotch Pudding

Servings 4


  • 2/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla


  1. Mix brown sugar, cornstarch and salt in a medium saucepan.  Slowly add milk, stir until smooth.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least 1/2 of the mixture into the egg yolks, whisking as you incorporate the hot mixture into the egg yolks.  Blend egg mixture into the saucepan.  Boil and stir 1 minute.  Remove from heat.  Stir in butter and vanilla.  Pour into dessert dishes.  Cool slightly, refrigerate.


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