Butterscotch Pudding I

Butterscotch Pudding I

83
KITTYANN 0

"This recipe is good as pudding or as pie filling!"

Ingredients

30 m {{adjustedServings}} servings 456 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

83
  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste ...

After a few adjustments, this recipe was perfectly good. 2 tablespoons cornstarch was more than enough. I mixed the brown sugar, 2 tablespoons cornstarch, and salt in a 1 quart saucepan, then sl...

Easy trick to keep your cornstarch from lumping in any recipe, not just this one. Mix cornstarch thoroughly with COLD liquid (water, milk, etc.) to dissolve, THEN place on stove & heat, stirrin...