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Butterscotch Pudding
Filed under Dessert - MIscJan 25
So, I really wasn’t going to post this recipe today, but I just couldn’t help myself. In fact, I wasn’t even going to post any desserts this week, just because I have a big surprise in store for next week. (With way more desserts than I usually post on here!!) But I couldn’t let this recipe sit in my drafts folder for another day. You see, before this recipe, I had never made pudding from scratch before. It’s such a shame! I actually don’t have pudding very often, and when I do, it’s usually the little single serving packages that you can buy at the store. Every once in awhile, I’ll mix up a box of pudding, but it doesn’t happen very often. But while looking through an old Cooking Light issue, I immediately stopped on this recipe and couldn’t wait to make it.
I don’t know what took me so long. Let’s just say this was the best dessert that I have had in some time. If you’ve made your own pudding before, you’ll probably know just what a difference it makes when you make it from scratch. And really, it wasn’t difficult. Or time consuming. But the end result was absolutely delicious. I sprinkled mine with a little bit of cinnamon – mostly just to make them look prettier for the pictures, but the cinnamon really added a nice touch.
Do yourself a favor – if you haven’t made pudding from scratch before – try this out!!
Butterscotch Pudding
From Cooking Light Jan/Feb 2008Serves 6
1 cup packed dark brown sugar
¼ cup cornstarch
½ teaspoon salt
3 cup s1% low-fat milk, divided
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 tablespoon butter
1 teaspoon vanilla
6 tablespoons frozen reduced-calorie whipped topping, thawedCombine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.)
Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
18 Responses to “Butterscotch Pudding”
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Tasha said on January 25th, 2011 at 2:51 pm
I have such a weakness for Butterscotch. I've never made homemade pudding before (yet I always bookmark Butterscotch ones). Even though I'm trying to be really good when it comes to sweets, I might just break down and make this.
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Deborah said on January 25th, 2011 at 3:00 pm
Tasha – this is a Cooking Light recipe, so you don't have to feel so guilty about making it!!
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Val said on January 25th, 2011 at 3:48 pm
One of my all time favorites!!! Yum.
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Rosa's Yummy Yums said on January 25th, 2011 at 4:34 pm
So luscious! I've never had that pudding….
Cheers,
Rosa
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kat said on January 25th, 2011 at 4:49 pm
Yeah, I totally need to try making pudding from scratch too.
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Joanne said on January 25th, 2011 at 5:07 pm
I love pudding but also find myself only buying those jell-o cups. Which are okay but probably don't hold a candle to this!
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teresa said on January 25th, 2011 at 11:38 pm
mmm, so good! i've never made pudding myself either, delish!
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scrambledhenfruit said on January 26th, 2011 at 4:37 am
Oh, butterscotch is my favorite pudding flavor, but I never make it-I'm going to have to do something about that!
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Monet said on January 26th, 2011 at 5:20 am
I'm glad you went ahead and decided to share this with us! Isn't homemade pudding amazing? Ryan and I made some chocolate pudding last week, and it was too good! Thank you for sharing, sweet friend. May the middle of your week be full of joy and laughter.
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Brilynn said on January 26th, 2011 at 3:20 pm
I just made Dorie's Butterscotch Pudding over the weekend, it was great!
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Food Gal said on January 26th, 2011 at 4:32 pm
A great butterscotch pudding is a thing to behold. In fact, I was never that jazzed about butterscotch until I had a fabulous pudding years ago at a restaurant. It stoked me for life.
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Wilde in the Kitchen said on January 26th, 2011 at 4:59 pm
I never have made pudding before, it looks so simple! Looks delicious, especially with that dallop of whip on top!
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kellypea said on January 26th, 2011 at 6:35 pm
Awesome combo of flavors — it's making me wish I had it on my lunch agenda today
Sometimes, I add a few kalamatas to this combo or some capers. SO yummy![Reply]
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kellypea said on January 26th, 2011 at 6:36 pm
OOPS! I was drooling over that pasta dish a few posts back! The pudding sounds delicious, too. Haven't had pudding in years.
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Robyn said on January 26th, 2011 at 7:22 pm
I love homemade pudding, I actually made some last week. I just made vanilla, but I may have to make some more soon just so I can try this.
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grace said on January 27th, 2011 at 6:57 am
homemade butterscotch pudding ranks among my all-time favorite desserts. those little storebought pudding cups can't even come close, and that's that.
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Sonia said on February 2nd, 2011 at 4:26 am
I love butterscotch pudding! I just made this–though I halved it and veganized it by using a chia seed egg in place of the eggs/soymilk/and Earth Balance.
I noticed that there was no vanilla in the ingredients, but it is in the directions. How much would you use? I estimated but I would love to know if I added enough![Reply]
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Deborah said on February 3rd, 2011 at 4:47 pm
Thanks Sonia – I have fixed the recipe!
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