Old-Fashioned Butterscotch Pudding

Puddings are one of the simple things in life that I truly enjoy making. It is so simple. The hardest part is waiting for it to chill and set up. This recipe for butterscotch pudding is a super simple recipe from my grandmother’s recipe collection. This recipe makes 3 to 4 servings (as per instructions written on the recipe). It is slightly sweet with a wonderful and light “butterscotch” flavor. It is heavenly.

INGREDIENTS:

3 Tbsp. Butter
1/3 C. Packed Brown Sugar
1/2 C. Cream
1 1/4 C. Milk
1/2 Tsp. Salt
3 Tbsp. Cornstarch
1/4 C. Milk
1 Tsp. Vanilla

DIRECTIONS:

1. In a large saucepan over low heat, melt the butter.
2. Add in the brown sugar and cook until melted and bubbly. This takes about 2 to 4 minutes.
3. Gradually stir in the cream.
4. Stir over low heat until the butterscotch is melted and dissolved. This takes about 1 to 3 minutes.
5. Add in the 1 1/4 cup milk and stir until combined.
6. Remove from the heat.
7. In a small bowl stir together the 1/4 cup milk and the cornstarch.
8. Slowly add the cornstarch mixture to the butterscotch mixture while whisking.
9. Turn the heat back on to medium heat and whisk continuously until the mixture thickens. This takes about 1 to 2 minutes.
10. Remove from the heat and whisk in the vanilla.
11. Pour the custard into a bowl and place plastic wrap over the top, making sure that plastic wrap is touching the custard.
12. Cool to room temperature and chill for 4-8 hours or overnight until set.
13. Top as desired.

• I like to top this with toasted coconut and white chocolate shavings (or you can white chocolate chips).
• This recipe is easily doubled for a larger family.
• Melt 1/2 Cup of white chocolate chips and add to the mixture before adding the cornstarch mixture. Add 1/4 cup extra milk to the mixture to prevent it from being too thick. (optional)