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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Reviewer:

PKM

Reviewed: Mar. 21, 2011

Became too lumpy but the taste was good.

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Reviewer:

Dianna

Reviewed: Mar. 8, 2011

This is my husband's account but I felt I HAD to comment! I have never before made homemade pudding. This was very easy to follow and the pudding turned out FANTASTIC! I didn't have any real butter but I used "I can't believe it's not butter" and I didn't notice a difference. It's rich and creamy and doesn't taste like premixed store bought pudding. I will definitely use this recipe again! THANKS!

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Reviewer:

BrettRoss1979

Cooking Level: Intermediate

Reviewed: Dec. 6, 2010

Tasty pie filling, I added sherry but wish I had added a bit more. Next time will try to add scotch.

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Reviewer:

Breefolk

Reviewed: Nov. 9, 2010

Good. But...it was way too sweet and I already reduced to 3/4 cup sugar. Next time I am going to try with 2/3 cup brown sugar and 2 tbs butter.

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Reviewer:

KenParkerJr

Reviewed: Oct. 30, 2010

OK recipe. Very creamy, and rich, but lacking. Made it as directed, but tempered the eggs. In my opinion, it was good BEFORE the eggs. It thickened before adding them, so it would probably work fine that way. Anyway, finished product, in my husband's opinion was, "just something sweet."

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