Butterscotch Pudding

9 - 10
PersonalPoints™ per serving
Total Time
9 min
6 min
3 min
This nostalgic, silky-smooth sensation is a breeze to make and has a natural butterscotch flavor that you won’t find in a boxed version.


Uncooked egg yolk(s)

2 large

Packed brown sugar

cup(s), dark variety


¼ cup(s)

Vanilla extract

1 Tbsp

Low-fat milk

2½ cup(s)

Unsalted butter

2 Tbsp


2 medium, sliced


  1. Combine the egg yolks, sugar, cornstarch, and vanilla in a large bowl; mix well.
  2. Heat the milk to a simmer in a large saucepan over medium heat. Slowly pour the hot milk into the egg mixture, beating constantly with a wire whisk. Return the mixture to the pan and bring to a simmer over medium-low heat, whisking constantly. Let the mixture simmer, whisking constantly, until thickened, about 2 minutes. Remove from the heat, then stir in the butter until it melts.
  3. Pour the hot pudding into 8 custard cups. Immediately place a piece of wax paper directly onto the surface of each pudding to prevent a skin from forming. Cover and refrigerate until chilled, at least 3 hours or up to 3 days. Top with the sliced bananas just before serving. Yields scant 1⁄2 cup pudding and 1⁄4 of a banana per serving.


The pudding goes well with bananas, but it’s also good with sliced just-ripe pears. For those of us who equate satisfaction with something to bite on, serve this with a graham cracker or two—2 crackers are a POINT.For ginger lovers, sprinkle each pudding with a few pieces of chopped crystallized ginger.