Kelly’s Butterscotch Pudding

This is a wonderful pudding recipe I have been making for years. Our family loves it best when it’s hot. Can also use as a pie filling.

Original recipe makes 4 servings


1 cup packed brown sugar
1/4 cup cornstarch
3 cups milk
1/2 teaspoon salt
3 egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract

  • PREP

    20 mins

  • COOK

    20 mins


    40 mins


  1. In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  2. Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.


Calories: 475 kcal
Carbohydrates: 70.4 g
Cholesterol: 199 mg
Fat: 18.4 g
Fiber: 0.1 g
Protein: 8.2 g
Sodium: 470 mg