Butterscotch Pudding I

Butterscotch Pudding I

83
KITTYANN 0

"This recipe is good as pudding or as pie filling!"
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Ingredients

30 m servings 456 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

Reviews

83
  1. 97 Ratings

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Most helpful positive review

I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste ...

Most helpful critical review

Just remember a rule of thumb for puddings...usually the ratio of cornstarch is 1Tbs to 1c milk. ALWAYS mix in cornstarch when liquid is cool. Eggs have to be brought up to temprature VERY SLOWL...

I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste ...

After a few adjustments, this recipe was perfectly good. 2 tablespoons cornstarch was more than enough. I mixed the brown sugar, 2 tablespoons cornstarch, and salt in a 1 quart saucepan, then sl...

Easy trick to keep your cornstarch from lumping in any recipe, not just this one. Mix cornstarch thoroughly with COLD liquid (water, milk, etc.) to dissolve, THEN place on stove & heat, stirrin...

Just remember a rule of thumb for puddings...usually the ratio of cornstarch is 1Tbs to 1c milk. ALWAYS mix in cornstarch when liquid is cool. Eggs have to be brought up to temprature VERY SLOWL...

Good recipe. Based on the prior reviews, I was a bit sceptical but had to jump in and try it. A few tips....I used yellow sugar instead of dark brown and measured 3/4 cup loosely packed. I decre...

Way to much cornstarch and brownsugar for my taste. I had clumps of cornstarch in my pudding even though I stirred continuously. I cut back sugar to 2/3 cup and only used 2 tablespoons cornstar...

I made this recipe twice, and both times it was WAY too thick. It is a bit too sweet also, but the main thing is cut down on the corn starch or you'll be making concrete. The butter and vanill...

Wow! This is fantastic! Don't turn your back on it for a second though, or the cornstarch will lump. Came together very quickly and is almost gone now! Thanks for a great recipe!

good recipe. use more milk,a little less sugar and a little less cornstarch to improve this pudding. here's a helpful hint. I had my mixer handy and right after it thickened I beat it for abo...