I’ve had this recipe in my old recipe box for so many years that I’ve lost track of the number. And I have no idea where it originated. It’s from that time when people shared recipes written on cards or copied from the newspaper or a magazine instead of through the digital gadgets that we all use now. Some of you remember recipe cards and for others it will seem a quaint old-fashioned notion. Hand written, treasured recipes carefully filed away in a little box. Yes, I have digital copies of recipes. I have recipes on my computer, my phone, and in hundreds of cookbooks. But my most favorite, most treasured recipes are still filed away in that little wooden box. And I wouldn’t trade it for all the digital recipe apps in the world.
If I was looking for the right category in which to file this old-fashioned butterscotch recipe, I’d choose “happy.” Not desserts, not sweets, but “happy.” This recipe simply makes me happy. With its rich milk base and its luscious brown sugar right through to its whipped cream topping. It’s an indulgent recipe not to be served too frequently – just when you need some “happy” in your day.
Start by combining the sugar and cornstarch in a heavy-bottomed, medium saucepan. Add the evaporated milk and water, stirring until everything is combined. Place the mixture over medium heat and cook, stirring constantly, until the mixture just barely comes to a boil. Remove the pan from the heat.
In a small bowl, lightly beat the egg. To the egg, add a small amount of the hot milk mixture, stirring rapidly to combine it with the beaten egg. Quickly add the egg and milk mixture back to the milk mixture in the saucepan. Put the saucepan back on the heat and cook, stirring constantly and rapidly, for about 1 minute. Remove from the heat and stir in the butter one piece at a time followed by the vanilla.
Pour into dessert dishes. Refrigerate for at least one hour or until firm. Top with whipped cream and sprinkle with turbinado sugar.
Rich, creamy old-fashioned butterscotch pudding
- 2/3 cup packed brown sugar
- 2 tblsp. cornstarch
- 1 12-oz. can evaporated milk
- 1/3 cup water
- 1 large egg
- 3 tblsp. butter, room temperature, cut into pieces
- 1/2 tsp. vanilla
- Whipped cream, for serving
- Turbinado sugar, for serving
- Combine sugar and cornstarch in a medium saucepan. Stir in the evaporated milk and water.
- Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat.
- Lightly beat the egg in a small bowl and stir in a small amount of the hot milk mixture.
- Add the egg-milk mixture back to the milk mixture in the saucepan.
- Put the saucepan back on the heat and cook, stirring constantly, for about 1 minute.
- Remove from the heat and stir in the butter one piece at a time and then the vanilla.
- Pour into dessert dishes. Refrigerate for at least one hour or until firm.
- Top with whipped cream and sprinkle with turbinado sugar.
Other pudding recipes you might enjoy from around the internet:
- Creative Culinary’s Sticky Toffee Pudding
- Smitten Kitchen’s Best Chocolate Pudding
- Vanilla Pudding from Picky Cook
- Mochaccino Pudding from Amanda’s Cookin’
What I was cooking…
- One year ago: Mounds Bars Candy
- Two years ago: Smothered Barbecued Chicken
- Three years ago: Easy French Toast