Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Cook time is chill time

Ingredients Nutrition

Directions

  1. Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.
  2. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.
  3. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan.
  4. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.
  5. Reduce heat and continue to simmer 1 minute while stirring.
  6. Remove from heat, then stir in butter, then vanilla.
  7. Pour into a serving bowl or individual dessert cups.
  8. Cover and refrigerate until cold.
  9. Serve with a dollop of whipped cream if desired.

Reviews

(2)
Most Helpful

This wasn't bad, but was too sweet for me. I'd reduce the sugar to 1/2 cup next time. I also had trouble with the milk curdling. The first time I tried it I forgot to add the sugar until the milk was quite hot, and not long after I added it the milk curdled badly. I threw this mixture out and started again, pouring cold milk onto the sugar, but by the time it had nearly come to the boil it started curdling again. I quickly mixed it into the cornflour mixture, then carried on with the recipe. You could see little curdled bits in the final product, but you couldn't taste them.

Jo C December 15, 2006

After almost seven years sitting here unreviewed, I thought I'd give this recipe a shot! Really yummy homemade pudding! The flavor and color is, of course, different from packaged butterscotch pudding, more of a sweet rich brown sugar flavor and a light brown color rather than strange orange. Quick and easy to make with no unknown ingredients. Vanilla was not listed in the ingredients, so I editted to add one teaspoon. Thanks for sharing your recipe!

LonghornMama July 10, 2006

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