Butterscotch Pudding I

This recipe is good as pudding or as pie filling!

Original recipe makes 4 servings


1 cup dark brown sugar
3/8 cup cornstarch
1/2 teaspoon salt
2 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/4 cup butter

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.


Calories: 456 kcal
Carbohydrates: 70.9 g
Cholesterol: 146 mg
Fat: 16.4 g
Fiber: 0.1 g
Protein: 7.4 g
Sodium: 474 mg