Butterscotch pudding in a box tastes nothing like this rich and creamy homemade version. I don’t think as much about eating ice cream in the winter, so pudding takes its place in our household. I like to serve it in these pretty antique cups that I rarely use, and for a more elegant look.
Or in these ice cream sundae cups that look homey and classic.
Adding a dollop of whipped cream is optional. You can also sprinkle some nutmeg or cinnamon on top, if desired.
The pudding can even be served warm if you like it that way. If not, spoon into a serving dish, cover with plastic and chill thoroughly until serving time.
- 1-1/2 cups packed light brown sugar
- ½ cup all-purpose flour
- 2-1/4 cups evaporated milk (I found that 1 (12-ounce) can plus 1 (1.5 ounce) can work)
- ¾ cup water
- 4 egg yolks
- 2 Tablespoons butter
- 2 teaspoons vanilla extract
- Whipped cream, for serving (optional)
- In a saucepan, mix sugar and flour together, rubbing with your fingers to blend. Whisk in the milk and water. Bring to boiling, and cook, stirring, until mixture is thick, about 3 minutes. Remove from heat.
- Place the egg yolks in a bowl. Stir in about ½ cup of the hot mixture from saucepan and mix well. Stir this back into the hot mixture in the saucepan. Bring to a simmer over medium-low heat, 1 to 2 minutes. Do not let boil. Remove from heat and stir in butter and vanilla, mix well. When cool enough to touch stir again, then spoon into serving dishes and serve warm, or refrigerate until cold. (I cover with plastic wrap placed directly on the pudding to avoid having a film form on top). Top with whipped cream, if desired. Serves 8.