Not From a Box: Butterscotch Pudding
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Serves: 6 to 8 servings
Put down the box. Making pudding from scratch is easier than you think, and this homemade butterscotch pudding is a creamy favorite.
  • ¼ cup cornstarch
  • ½ tsp salt
  • 2¼ cups milk
  • 3 large egg yolks
  • 4 Tbsp butter
  • 1 cup dark brown sugar, packed
  • 1 cup heavy cream
  • 1 tsp vanilla
  1. in a bowl combine the cornstarch and salt with ¼ cup of the milk - you will need to scrape up the bits of cornstarch that stick to the bottom
  2. once fully combined, whisk the egg yolks into the milk/cornstarch mixture - set aside
  3. in a large saucepan with high sides, melt the butter over medium-high heat
  4. once melted, whisk in the brown sugar
  5. continue whisking until the butter and sugar are smooth and begin to bubble
  6. reduce the heat to medium-low and carefully whisk in the cream and remaining milk - it's normal to get bits of sugar that harden when you add the cream, they will melt once the the cream and milk get hot
  7. when the sugar has melted and the cream/milk mixture is hot, add about a cup to the cornstarch/milk/egg mixture, and whisk
  8. add back the the saucepan and continue cooking until your pudding comes to a bowl (this should take 3-5 minutes) make sure to whisk non-stop to prevent burning and sticking
  9. boil pudding for 2 minutes (should be fairly thick already) remove from the heat and whisk in vanilla
  10. for an extra smooth texture, strain pudding using a fine mesh strainer paced over a large bowl (i never do this and still end up with very smooth and creamy pudding)
  11. place plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming
  12. chill for at least 30 minutes (best chilled for 4-6 hours)
  13. serve with freshly whipped cream
Recipe by Honest Cooking by Mercato Fabbrica at