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Homemade Butterscotch Pudding

If you think about it….why buy packaged pudding mixes? All you are buying is sugar, corn starch and flavorings. Most of the commercial mixes contain artificial flavors and colorings as well….not a bargain when you think about it 🙁

Pudding is easy to master as well and only takes 15 or so minutes to do the kitchen work, then a couple hours in the fridge to set and chill.

I will be posting some of my favorite pudding recipes in the near future 🙂

Butterscotch Pudding


1 cup packed dark brown sugar

1/4 cup cornstarch

1/4 tsp kosher salt

3 cups 1% dairy milk, divided

1 large egg

1 large egg yolk

1 Tbsp unsalted butter

1 tsp pure vanilla


In a large heavy saucepan combine the sugar, corn starch and salt. Whisk in 2 cups milk till the mix is combined. Heat over medium heat till 180* (use a thermometer). Pull off the stove, but leave burner on.

Meanwhile, in a heat proof bowl whisk the eggs and the last cup of milk.

Using a ladle, whisk in 1 cup of the hot mixture into the egg/milk mix. Add the egg mixture into the saucepan, whisking constantly to combine. Put the pan back on the burner and bring to a boil, whisking noon stop. Let cook for 1 minute.

Remove from the stove and add in the butter, whisking in gently. Add in the vanilla and whisk in.

Ladle into 6 custard cups and refrigerate promptly. Let chill for at least 3 hours.

Makes 6 bowls.


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