Butterscotch Pudding Recipe is a simple old fashioned recipe made easy with milk, brown sugar, cornstarch, butter and flavoring without eggs.
Make it from scratch in a few minutes. Serve it hot or cold or in other desserts from one of the suggestions below.
This Butterscotch Pudding tastes a lot like caramel pudding.
The difference in caramel flavor and butterscotch flavor is caramel is derived by melting sugar until it turns brown and butterscotch from adding brown sugar (which contains molasses) and butter.
Mix sugar, cornstarch and salt together in a saucepan.
Slowly whisk in cold milk, a little at a time until well mixed and no lumps of cornstarch remain.
Turn heat to low and cook while stirring until it comes to a boil. (takes 12-15 minutes).
Cook and stir another 2-3 minutes until thickened to a pudding consistency. (It will thicken more as it cools).
Remove from heat, drop in butter and stir in vanilla.
Serve pudding warm or let it cool and place it in the refrigerator to chill a couple of hours before serving.
Serve with Chocolate Fudge Sauce and Whipped Cream both homemade from scratch, for a scrumptious, light and elegant dessert.
For a pretty presentation, spoon the pudding into an attractive stemware glass such as a wine glass.
Top with the whipped cream. (Can use thawed frozen whipped cream. However the best, creamy topping for this particular pudding is Homemade Whipped Cream because it is not as sweet as store-bought in my opinion) and drizzle the sauce over all.
I like to sprinkle on a few chopped pecans.
To make this into a pie, cook the filling a little longer and pour into a baked Flaky Pie Crust.
* I use light brown sugar instead of dark sugar in this recipe with excellent results.