Butterscotch Pudding

Recipe By tjearmstrong
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6 servings

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  • In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
  • Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
  • Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours. Whip cream until soft peaks form. Serve in dollops on pudding.


This is a delicious, creamy pudding. I have made it with light brown sugar and dark brown sugar. The dark brown sugar gives a more intense flavour.

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