Butterscotch Pudding II

24 Reviews

Prep: 5 min
Cook: 5 min
Ready In: 3 hr

“Chill overnight in individual dishes.” - by sal

Ingredients

1 cup brown sugar
1/4 cup all-purpose flour
1 3/4 cups whole milk
2 egg yolks, beaten
1/4 cup butter

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
430 cal
21%

Fat
17.3 g
27%

Carbs
65 g
21%

Based on a 2,000 calorie diet

Share It

Reviews (24)

Rate This Recipe

Amy

Mar. 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. Fo..." See morellow 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

Oct. 8, 2003

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

Altchar

Dec. 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...." See more"

More Reviews