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Butterscotch Pudding


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Butterscotch Pudding


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Butterscotch Pudding


  • Prep Time : 5 min
  • Cook Time : 5 min
  • Ready Time : 10 min




  • 3 cups milk
  • 2/3 cup brown sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 tablespoons butter, optional
  • 2 teaspoons vanilla extract


Heat 2-1/2 cups of milk until bubbles appear around the edges of the pan. In the meantime, sift the brown sugar, cornstarch and salt together into a bowl. Add the remaining 1/2 cup milk and mix ingredients until smooth. Add the heated milk, blend thoroughly with a whisk and return the mixture to the pan. Cook over low-medium heat, stirring frequently, until the pudding is smooth and thick (2-3 minutes). Let cool slightly. Stir in the butter and vanilla extract. Spoon into dessert dishes. Chill and serve.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Butterscotch Pudding

  1. avatar says: hbramnick

    If i want it parve, what can I substitute for milk or dairy ingredients for pudding

    • I’ve used coconut milk (refrigerated kind) PLAIN but cut down a bit on the sugar. Aldo soy milk and rice milk. Use margarine for the butter. I haven’t used almond milk but feel confident it would be fine

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