Creamy Butterscotch Pudding

Dark brown sugar makes this creamy homemade pudding extra sweet.

Creamy Butterscotch Pudding
Servings: 6 Prep 5 mins Cook 20 mins


  • 3 cups milk
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 3 egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons vanilla extract
  • Whipped cream to garnish (optional)

Make It

1. Stir together 2-1/2 cups of the milk and the granulated sugar in a large saucepan. Heat until steaming. Remove from heat; set aside.

2. Meanwhile, in a medium-size bowl, mix together dark-brown sugar, cornstarch and nutmeg until evenly blended. Whisk in egg yolks, remaining 1/2 cup milk and salt. Stir a little of the hot milk mixture into the brown sugar mixture. Stir brown sugar mixture into milk mixture in saucepan. Cook, stirring constantly with wooden spoon, over medium-low to medium heat until thickened and registers 160 degrees F on an instant-read thermometer, about 20 minutes. Remove from heat. Add butter and vanilla; stir until smooth.

3. Strain into six dishes, 1/2 cup in each. Cool 10 minutes. Cover surface directly with plastic wrap. Refrigerate at least 2 hours. Garnish with whipped cream, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 291, Fat, total (g): 10, chol. (mg): 133, sat. fat (g): 6, carb. (g): 44, fiber (g): , pro. (g): 5, sodium (mg): 169, Percent Daily Values are based on a 2,000 calorie diet.