Old Fashioned Butterscotch Pudding

by feastonthecheap on September 17, 2012

Mariel here. I am the person that consistently robs restaurants of the butterscotches in their free candy dishes. I am the reason you root through the strawberry and grape-flavored hard candies and wonder where on earth the good stuff is. Chances are, I beat you to the punch. When the cashier or hostess looks away, I greedily stuff my pockets with these grandfatherly treats.  On a related note, I am also single-handedly keeping your local drugstore shelves stocked with Lifesavers Butter Rum. You’re welcome.

I’ve been following Liz over at That Skinny Chick Can Bake for quite some time now so I was familiar with her recipes well before I was assigned her blog for this month’s installation of Secret Recipe Club. In fact, I had “Stumbled” this very Butterscotch Pudding recipe over a year ago…I just hadn’t made it yet. It was well worth the wait. I haven’t had homemade pudding in a dog’s age, but it is SO much richer and more decadent than the “just add milk” variety you find at the grocery store. Incidentally, it’s also way more fattening…but that’s a problem for another day.

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Butterscotch Pudding
Adapted from That Skinny Chick Can Bake
Serves 6

Ingredients:
6 Tablespoons butter – stock
1 cup plus 2 Tablespoons lightly packed dark brown sugar – $1.49
1¼ cups half and half – $1.69
5 Tablespoons cornstarch – stock
Dash of salt – stock
2 cups milk – stock
3 egg yolks – stock
2 teaspoons vanilla – stock
Grand total assuming well-stocked kitchen: $3.18
Cost per serving: $0.53

Directions:
1. In a large saucepan, combine butter and brown sugar over low heat and simmer 5 minutes, stirring frequently. Add half and half, stirring till smooth.

2. Combine cornstarch and salt in bowl. Pour in ½ cup of milk and stir until cornstarch is dissolved. Add to saucepan with the rest of the milk. Bring to boil over medium heat, stirring constantly. Boil for 2 minutes – the pudding will thicken up as you stir.

3. Remove from heat. Whisk in egg yolks one at a time, stirring till smooth. Add vanilla.

4. Return to med-low heat and cook 1 minute while stirring. Ladle into a big serving bowl or 6 custard cups. Cover tops with plastic wrap to prevent skins from forming if you don’t plan to serve right away.