Rich, dreamy old-fashioned butterscotch pudding with a rich milk base, luscious brown sugar and yummy whipped cream topping.
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. Handwritten, 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 Pudding 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.
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How to Make Old Fashioned Butterscotch Pudding
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.
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Old-Fashioned Butterscotch Pudding
- ⅔ cup packed brown sugar
- 2 tablespoons cornstarch
- 24 ounces evaporated milk
- ⅓ cup water
- 1 large egg
- 3 tablespoons butter room temperature, cut into pieces
- ½ teaspoon vanilla
- Whipped cream for serving
- Turbinado sugar for garnish
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.