Search thousands of recipes reviewed by home cooks like you.

Butterscotch Pudding II

Butterscotch Pudding II

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    3 h
sal

sal

Chill overnight in individual dishes.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Amy
31

Amy

3/25/2009

Very easy recipe. I would suggest,for those that are getting a grainy texture, to heat the sugar and flour until the sugar starts to melt a little then add 1/4 of the milk and whisk until smooth. Follow the recipe as written after that. Whisking a lot and making sure that your sugar is fresh and not clumpy will make it smooth.

LY1SYS
13

LY1SYS

10/8/2003

What an easy recipe! If you like butterscotch, this is a must have recipe....kids loved it..hubbie, too!

Altchar
9

Altchar

12/8/2003

Very good, very easy. Rich. Requires a lot of stirring. I used an extra egg yolk (getting rid of yolks from angel food cake), and it set up nicely. Will use again.

More reviews

Similar recipes

ADVERTISEMENT