Homemade Butterscotch Pudding


Have you ever made your own pudding?  Seriously….hop to it.

Pudding is surprisingly easy and quick to make.  You know exactly what’s going in there and you can make a variety of different flavours.  Plus it’s a great way to get more calcium in…with a dessert!

I have made vanilla and chocolate pudding before but never tried butterscotch.  Turns out that all you have to do is swap brown sugar for white sugar and voila!  And don’t replace the butter for margarine…it’s called butterscotch for a reason.  It’s delicious.

This recipes is from this blog post from Smitten Kitchen.


2 tablespoons unsalted butter
1/2 cup dark brown sugar (I used light brown sugar which is why it’s not quite a dark in colour)
Several pinches of salt
1/4 cup cornstarch
3 cups milk (higher fat is better)
2 teaspoons vanilla extract



1. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and reduce heat to medium-low. Let it heat and bubble for 1 to 2 minutes, stirring frequently. Don’t let it smoke or burn.

2. Reduce heat to low. Add salt and cornstarch, stirring until combined — it’s going to look like a thick paste. Switch to a whisk and add the milk in a thin drizzle, whisking the whole time, so that no lumps form.

3. Cook over low to medium-low, stirring frequently, until the mixture comes to a gentle simmer. Let it simmer for a full minute, stirring, it should clearly thicken at this stage, although it will finish thickening in the fridge.

4. Turn off the heat, stir in the vanilla extract. Divide into glasses and let chill in fridge for 1 to 2 hours, until set.

Yield: 6 1/2-cup servings or 8 petite ones





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