Homemade Butterscotch Pudding
Box mix? No way! Make your own Homemade Butterscotch Pudding by simmering whole milk, eggs, butter and brown sugar on the stovetop until thick and creamy. Pour into parfait cups and chill. Top with a dollop of whipped cream, grab a spoon and enjoy.
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 ½ cups brown sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- Whipped cream, for garnish (optional)
- Toffee bits, for garnish (optional)
Instructions
- In a medium nonstick saucepan, gently whisk together the brown sugar, cornstarch and salt.
- In a medium bowl, whisk together the milk and egg yolks. Pour milk mixture into the pan with the sugar mixture and stir to combine.
- Cook over medium heat, stirring gently, until the mixture just starts to bubble and get very thick. (This can take about 10 minutes.) When it reaches pudding consistency, stir in the butter until melted, then remove pan from heat.
- Transfer pudding into 6 clear serving bowls or ramekins and chill in the refrigerator for at least 1 hour, or until very cold.
- Top with whipped cream and toffee bits just before serving, if desired.
Nutrition Information
Serving size: ½ cup without topping|Calories: 330|Sugar: 53g|Sodium: 249mg|Fat: 10g|Saturated fat: 5g|Carbohydrates: 58g|Protein: 5g|Cholesterol: 141mg|
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