Kelly's Butterscotch Pudding

Kelly's Butterscotch Pudding

55 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m

“This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  2. Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Share It

Reviews (55)

Rate This Recipe


Awesome- so super creamy! I added an extra tablespoon of cornstarch because the other reviews had me worried about the pudding setting up. I'm not sure if I really needed it but it turned out fabulous! The perfect comfort food in the middle of a South Dakota snowstorm! My husband snitched so much of it that I had to make another batch to have enough for our kids! :) Enjoy!



I was really looking forward to tasting the result of this recipe, because I live in a foreign country and butterscotch flavored anything cannot be found here. Unfortunately, I found the flavor very mild, with more of just a "sweet" taste than anything else. Mid-way through cooking, however, I tasted the milk/sugar mixture, just before putting in the egg, and before adding the vanilla. I actually thought that it tasted more like butterscotch at that point, than at the end. I think I will try this again, but I will make some changes. I will either increase the amount of brown sugar used in the recipe, or I will try using dark brown sugar instead of the light brown sugar that I used. Also, I think I will omit the vanilla.



Awsome. I have been looking for a good butterscotch pudding for a long time! The only change I made was to add a bit of butterscotch schnapps - I like it Really butterscotchy!

More Reviews

Similar Recipes

Butterscotch Bread Pudding

Butterscotch Bread Pudding

Rice Pudding

Rice Pudding

Rice Pudding I

Rice Pudding I

Butterscotch Pudding II

Butterscotch Pudding II

Pudding from Scratch

Pudding from Scratch

Honey Vanilla Pudding

Honey Vanilla Pudding


Amount Per Serving (4 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 70.4 g
  • 23%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 199 mg
  • 66%
  • Sodium
  • 470 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Butterscotch Bread Pudding


next recipe:

Rice Pudding