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Butterscotch Pudding Recipe

Butterscotch Pudding

Courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 09, 2012

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    The pudding is, in my opinion, far too sweet to serve in the recommended portion sizes - I will make it again, but cut down on the sugar by perhaps half.

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  • on November 04, 2012

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    Followed the directions to the letter and burnt the sugar/butter mixture. 5-7 minutes is too long for this step-- follow your instincts instead and take it off the heat as soon as you smell the butterscotch aroma. Or try another recipe-- none of the others I looked at involve cooking the butter and brown sugar seperately from the milk.

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  • on September 12, 2012

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    Smooth, creamy, sweet, and delicious! This tastes like a richer, better version of the butterscotch pudding from a box that I enjoyed as a kid, and it's just as easy to make. The recipe is very forgiving; I didn't have any heavy cream so I used all whole milk and the texture is still great. I also followed the advice of a previous poster and replaced a little of the milk with butterscotch schnapps. I love this pudding by itself, but it's also good with gingersnap cookies crumbled on top.

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  • on October 25, 2011

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    A simple pudding. I agree with the other reviewers that this pudding is too sweet. I cut the amount in half the first time I made it and I plan on decreasing it still. I'd say this is more of a caramel pudding. If you're looking for that token butterscotch taste it's not here. I also found that after the pudding set in the frig all the butter hardened and made the texture a little strange.

    I'll make this again as I really do love the caramel flavor but without the butter and much less sugar.

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  • on October 24, 2011

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    Just made this with my kids. First try we overcooked the butter & brown sugar, when added to the hotmilk it solidified into more of a candy. Second try it turned out perfectly. I did cut it to 1 cup of brown sugar and it is still plenty sweet. We added some chocolate chips while still hot. It's good both hot & cold.

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  • on October 20, 2011

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    I love this recipe! When I make it I reduce it by 1/4 C milk and add 1/4 C butterscotch schnapps. mmm mmm

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  • on November 15, 2009

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    Very creamy texture and nice butterscotch flavor. I substituted and used 2% milk even for the heavy cream amount. A little sweet though, I'll use less sugar next time (I will be making this again! I like to drop some semi-sweet chocolate chips down into the pudding after I pour it into the individual dishes while it's still hot. MMmmmmmmm!

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  • on December 25, 2008

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    This pudding is delicious! I can't eat wheat, so I was looking for a dessert that I could eat at our Christmas dinner at work. Love this! I'll make it again and again!

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  • on December 05, 2007

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    Great instructions -- custardy pudding, not too jello-like. Great flavor. Might decrease amount of sugar by 1/4 cup but I like things not so sweet. GREAT PUDDING.

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  • on March 02, 2005

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    I just finish preparing. Wonderful only using milk (had no cream on hand. But, I question Gale, who could wait 2 hours to taste with the great smell?

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