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Homemade Butterscotch Pudding

VegetarianStove-TopDiner-Style

Time: 4 hours 20 minutes

Yield: 6 servings

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About

Nothing beats homemade and Homemade Butterscotch Pudding is here to prove to you why! Sure, running to the store and buying the pre-packaged stuff is easy. But that's nowhere near as satisfying as whipping up this creamy, rich, sugary treat yourself. It brings you the pride of creating something yourself and the enjoyment of the yummy flavors, while also not having to wonder what exactly is in it. There's nothing like it! Homemade Butterscotch Pudding is always the way to go!

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Ingredients

  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 cups 2% milk
  • 3 large egg yolks
  • 2 tablespoons butter, cubed
  • 2 teaspoons vanilla extract
  • whipped cream, optional, to taste, for serving

Directions

Step 1 -In a large heavy saucepan, combine the sugar, the brown sugar, the cornstarch, the salt, and the nutmeg.

Step 2 -Stir the milk into the sugar mixture until it is smooth.

Step 3 -Cook the sugar mixture over medium-high heat until it thickens and is bubbly.

Step 4 -Reduce the heat to low and cook the sugar mixture, while stirring, about 2 minutes.

Step 5 -Stir a small amount of the sugar mixture into the egg yolks and return it all to the pan.

Step 6 -Bring the pudding mixture to a gentle boil, stirring constantly, and cook until it thickens and coats the back of a spoon, about 2 minutes.

Step 7 -Transfer the pudding mixture from the heat and stir in the butter and the vanilla.

Step 8 -Cool the pudding for 15 minutes, stirring occasionally.

Step 9 -Cover the pudding and refrigerate for at least 4 hours and up to overnight.

Step 10 -Serve with the whipped cream.

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