Kelly's Butterscotch Pudding Recipe -
Kelly's Butterscotch Pudding Recipe
  • READY IN 40 mins

Kelly's Butterscotch Pudding

Recipe by  

"This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  2. Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2005

Awesome- so super creamy! I added an extra tablespoon of cornstarch because the other reviews had me worried about the pudding setting up. I'm not sure if I really needed it but it turned out fabulous! The perfect comfort food in the middle of a South Dakota snowstorm! My husband snitched so much of it that I had to make another batch to have enough for our kids! :) Enjoy!

Most Helpful Critical Review
May 28, 2008

I was really looking forward to tasting the result of this recipe, because I live in a foreign country and butterscotch flavored anything cannot be found here. Unfortunately, I found the flavor very mild, with more of just a "sweet" taste than anything else. Mid-way through cooking, however, I tasted the milk/sugar mixture, just before putting in the egg, and before adding the vanilla. I actually thought that it tasted more like butterscotch at that point, than at the end. I think I will try this again, but I will make some changes. I will either increase the amount of brown sugar used in the recipe, or I will try using dark brown sugar instead of the light brown sugar that I used. Also, I think I will omit the vanilla.


65 Ratings

May 03, 2007

Awsome. I have been looking for a good butterscotch pudding for a long time! The only change I made was to add a bit of butterscotch schnapps - I like it Really butterscotchy!

Sep 14, 2006

yum yum! Don't stir again after you finish stirring the butter in, or it will get grainy. I also added about a tablespoon of scotch whiskey for flavor- it is butterSCOTCH, after all.

Oct 08, 2003

This beats packaged butterscotch pudding! Really liked it and can't wait to fix it for my daughter and family when they come to Wyoming to visit. Butterscotch is her very favorite.

Mar 29, 2010

Excellent recipe. Use real butter and even better with slightly less sugar and only two egg yolks.

Mar 03, 2010

Much better than packaged pudding. Its worth it if you have the time and want to try it from scratch. Don't expect the overly strong, pre-processed taste. This butterscotch flavor is more subtle. I was a little paranoid about the tempering part but it turned out fine.

Jan 29, 2005

YUM! I wish I had used dark brown sugar but it still was a wonderful treat! Thanks for sharing.


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  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 70.4 g
  • 23%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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