Butterscotch Pudding I

Butterscotch Pudding I


"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



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

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  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.
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Reviews 82

  1. 95 Ratings


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 so I always use light brown instead. Don't stint on the amounts of sugar and butter too much - they're the ingredients that make it "butterscotch." Also, many cooks seem to be having a problem with lumps. Cornstarch has a nasty habit of lumping when mixed with sugar. You can eliminate them almost entirely by mixing the starch in well with the sugar and salt before adding the other ingredients. Lastly, instead of tempering the eggs, mix them well and add them, along with the milk, to the entire recipe before you even turn on the burner. Some recipes are fussy about when certain ingredients are added. This isn't one of them. Remember to stir *constantly* once it's on the burner or else the lumps you got rid of from the above step will come back to haunt you! -grin- Once again, this recipe makes a delicious pudding and Maryann, I thank you so much for submitting it. It's truly a favorite here at home.


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 slowly stirred in milk. I brought this to a boil over medium heat while I beat eggs in a smal bowl. When the sugar mixture came to a boil, I removed it from the heat and added about 1/2 to 3/4 cup of it into the eggs, beating constantly, and poured everything back to the saucepan. Keeping on stirring, I brought this back to a boil, removed from heat, and stirred in butter and vanilla. It came perfect for me after cooking it this way. I hope it can help!

Florida Cook

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, stirring constantly. You will end up with completely lump-free sauce (pudding, etc.)