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Butterscotch Pudding Recipe

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Butterscotch Pudding Recipe

Prep Time: Cook Time:


  • Egg, yolk, raw | 3.00 large
  • Brown sugar | 1.00 cup packed
  • Salt | 0.25 tsp
  • Whole milk with added vitamin D | 2.25 cup
  • light whipping cream | 0.75 cup, whipped
  • Butter without salt | 3.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 237.92 mg

Fat per serving: 11.72 g

Saturated fat per serving: 6.81 g

Protein per serving: 3.49 g

Sodium per serving: 117.36 mg

Cholesterol per serving: 99.97 g


  1. Whisk egg yolks in a small bowl and set aside.
  2. In a medium saucepan, combine brown sugar, cornstarch and salt. Stir in milk and cream over medium heat.
  3. Continue to cook, while stirring constantly until the mixture is simmering and thickened.
  4. Remove from heat and whisk about a cup of the hot mixture into egg yolks. Return the egg yolk mixture into saucepan and put back over heat.
  5. Cook while stirring constantly until the mixture is simmering once again. Simmer for a minute while stirring. If you aren't stirring, lumps may form but that can be fixed with a mesh sieve.
  6. Remove from heat, whisk in the butter and vanilla. Pour into a bowl and let the mixture cool. Press a piece of plastic wrap over the surface of pudding to keep from forming a skin.
  7. Chill until its time to serve.

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