Butterscotch Pudding

5 from 26 votes

This easy homemade Butterscotch Pudding comes together in minutes! Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever!

Course Dessert

Cuisine American

Keyword butterscotch pudding

Prep Time 5

Cook Time 5

Servings

Calories 427kcal

Author Trish - Mom On Timeout

Ingredients

6 egg yolks
1 1/2 cups brown sugar firmly packed, dark or light
3 tbsp cornstarch
1/2 tsp sea salt
3 cups half and half OR whole milk
4 tbsp unsalted butter cubed
1 tsp vanilla extract

Instructions

Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it's easier to move to the fridge.)
Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.
Gradually whisk in the remaining half and half (or milk).
Place over medium heat and bring to a simmer, whisking frequently.
Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer - do not let it come to a boil.
Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract.
Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. Divide the pudding evenly among the ramekins and cover with plastic wrap.
Refrigerate until the pudding is set and chilled, about 4 hours or overnight.
Remove plastic and serve chilled.

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