Reviewed: Apr. 15, 2012

I used 2T cornstarch--just right! I used 2/3 cup brown sugar--STILL too sweet!!! Yowza!!! And I used vanilla that I made with rum ... yum ... next time, 1/2 cup sugar will be plenty, I'm sure.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Mar. 24, 2012

Had a pudding recipe that I lost years ago. Just finished making this and it tastes exactly like the one I used to make. (After reading the reviews, I did cut the cornstarch in half) Thank you so much for sharing! Will definitely make again!

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Reviewer:

DNovak

Reviewed: Mar. 6, 2012

This was such a good recipe. I made it just like the recipe was written, and had no issues with it at all. I used a whisk to stir it and it turned out perfect. I did add a pinch of extra salt because I used unsalted butter, but those were my only changes. Thanks, I will make this again.

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Reviewer:

heikas

Cooking Level: Intermediate

Home Town: Klamath Falls, Oregon, USA

Reviewed: Feb. 3, 2012

This was very good. I converted the recipe to six servings and followed some suggestions from other reviewers. I mixed the dark brown sugar with only 3 TBSP of corn starch (conversion called for 1/2 cup + 1 TBSP) and the salt in a saucepan. Next I mixed in a combo of 1% milk and half & half and the beaten eggs. I stirred with a whisk until it was heated and thickened. It did take a while and I had started to wonder if I was going to have to find a way to mix in more corn starch without ruining it. But, no worries, it thickened nicely. We ate it warm and thought it was very good. Thanks Kittyann. I'm sure I'll make this again.

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Reviewer:

lizzielou

Cooking Level: Expert

Reviewed: Jan. 24, 2012

This is absolutly the best tasting pudding. No lumps, not grainy, just smooth goodness. To cut fat and calories, I used fat free half and half, Splenda brown sugar and I can't believe it's not butter. All ending to a great result. Thank you.

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Reviewer:

NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

Reviewed: Nov. 28, 2011

I put 3 tablespoons of butter in the pot first, and then added the sugar. I heated those together, and added a splash of the milk, then heated that til smooth and hot. Then I added the cornstarch and milk to the sugar, and then the eggs (per the recipe) I added good rum and vanilla at the end, and it came out FANTASTIC!

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Reviewer:

Scarrlett

Cooking Level: Expert

Home Town: Midland, Ontario, Canada

Reviewed: Oct. 7, 2011

I made this exactly according to the recipe - holy COW this stuff is good! I can't believe so much flavor comes out of such simple ingredients! Mine did come out with a few lumps, will try combining the cornstarch with the cold milk before adding, and will also try making it with a whisk.

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Reviewer:

CrisDee

Cooking Level: Expert

Reviewed: Jun. 29, 2011

HOLY YUMMO!!! I loved it! :) Did use flour in place of the cornstarch, had no problems with lumping, and also used light brown sugar as well. :) Thanks for sharing!! :)

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Reviewer:

Kaydell33

Reviewed: Apr. 10, 2011

I wasn't too thrilled with this pudding. I've made chocolate and vanilla pudding numerous times in the past and loved them both but this recipe just didn't taste as good as I remember butterscotch pudding to be.

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