Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Homemade butterscotch pudding

Have you ever ate homemade pudding? It’s by far lots better than the box pudding you can buy in the store. Sure, the box saves some time, but it doesn’t beat the flavors and texture of the real thing. You should try to make homemade pudding at least once.

We used to keep box pudding on hand, particularly for pudding pie, which Chris loves, but we didn’t use them often enough and the last boxes I bought went bad. Though it looked like chocolate pudding, it was a tasteless mass of  dark goo. Ugh!

I found a recipe for vanilla pudding in a cookbook that Chris’ parents gave to me for Christmas a couple of years ago. It also has instructions to alter the recipe into chocolate and butterscotch puddings. This is the butterscotch:

This pudding would be darker if I'd used dark brown sugar instead of light.

This pudding would probably be darker if I’d used dark brown sugar instead of light.

It’s really easy to make and I usually have everything on hand so it comes together quickly. Here’s what you do:

1. Mix 2/3 cup brown sugar, 1/8 tsp. salt and 2 tbsp. cornstarch.

Mix sugar, salt and brown sugar.

Mix sugar, salt and brown sugar.

2. Slowly mix in 2 cups of milk. Cook over medium heat, stirring often, until the mixture thickens and boils.

Slowly mix in the milk.

Slowly mix in the milk.

3. After the mixture boils for 1 minute, add half of the mixture to 2 egg yolks. Mix well and return to pot.

(I forgot to snap a photo of this step!)

4. Cook until mixture boils again. Allow to boil for 1 minute.

5. Remove from heat and add 1 tsp. vanilla and 2 tbsp. butter.

Add in the vanilla.

Add in the vanilla.

Stir in the butter.

6. Pour into serving containers or pie shell and refrigerate until set (a few hours).

That’s it! Really easy and delicious.

(This is from a 1989 “Betty Crocker’s Cookbook.”)

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