Eat | Homemade Butterscotch Puddiing

  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 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
  1. In a large heavy saucepan, combine the first 5 ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
  3. Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to 6 dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
butterscotch pudding