Cooking Light Butterscotch Pudding

"From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg."
photo by mikey  ev photo by mikey  ev
photo by mikey ev
Ready In:




  • Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
  • Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
  • Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

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  1. LonghornMama
    Yum! This is so good! Perfect rich butterscotch pudding. I used fat free milk with good results. Thanks for sharing the recipe!
  2. Tys Kitchen
    Excellent, a tad too sweet for me.
  3. mikey  ev
    I got this straight from the magazine, and what a great treat! Quick and easy to make, and a little goes a long way, I couldn't eat a whole serving in one sitting. Thanks for posting!


I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
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