Butterscotch Pudding II Recipe - Allrecipes.com
Butterscotch Pudding II Recipe
  • READY IN 3 hr

Butterscotch Pudding II

Recipe by  

"Chill overnight in individual dishes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    3 hrs


  1. In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2009

Very easy recipe. I would suggest,for those that are getting a grainy texture, to heat the sugar and flour until the sugar starts to melt a little then add 1/4 of the milk and whisk until smooth. Follow the recipe as written after that. Whisking a lot and making sure that your sugar is fresh and not clumpy will make it smooth.

Most Helpful Critical Review
Mar 10, 2011

eh... When I made it it came out with a cottage cheese consistency because my brown sugar was a brick! It sure did taste like butterscotch though! :)


31 Ratings

Oct 08, 2003

What an easy recipe! If you like butterscotch, this is a must have recipe....kids loved it..hubbie, too!

Dec 08, 2003

Very good, very easy. Rich. Requires a lot of stirring. I used an extra egg yolk (getting rid of yolks from angel food cake), and it set up nicely. Will use again.

Jul 14, 2009

Fantastic! Easy recipe, not expensive to make, no specialty ingredients or equipment, maybe requires a little patience but it was worth it! This is a new family favorite, a can't-live-without kind of recipe. Who would think it was this simple? I agree with Amy on technique of blending ingredients well and slowly - never underestimate how much better that can make your recipes. I started by blending the flour and brown sugar together in my sauce pan NOT over heat, blended it very thoroughly and taking care to break apart any clumps. THEN I heated it, while stirring, and added the milk a little bit at a time and stirred constantly while adding the milk until it was well blended and smooth. After it boils, it will look lumpy (don't panic!) just keep stirring.... this is now a family favorite!

Oct 08, 2003

Good recipe. Very easy to make. I little runny, but that could have been my fault. Nice smooth flavor. Next time I might use dark brown sugar, and use a little less, it was a bit sweet for me. Husband liked it though, and he hates everything.

Oct 06, 2009

This recipe is very creamy and sweet. I used 1/2 dark br. sugar 1/2 light, it turned out really sweet. Next time I believe I will cut the sugar down to 3/4 c and still use half and half. It gives the pudding a much richer butterscotch taste.

Jul 02, 2010

I liked this--it tastes very much like butterscotch. I used almost 3/4 cup brownsugar, and it is very sweet, but butterscotch is supposed to be. This is a somewhat thin pudding and very good as is in dessert cups. The directions would be better if you mix sugar/flour together first and slowly whisk in half the milk before you turn on the heat. Then whisk in rest of the milk until it boils. Add some of the hot pudding to the egg yolks and then stir in. This will make a very smooth pudding.


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 65 g
  • 21%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 144 mg
  • 6%

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

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