| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons cornstarch
- 1/2 cup light brown sugar
- 1 pinch salt
- 1 cup milk
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1 dash cayenne pepper
Instructions
- Whisk together the cornstarch, sugar and salt in a saucepan until smooth. Add the milk and half-and-half and stir to combine. Bring the ingredients to a simmer over medium heat whisking constantly. Cook until the mixture begins to thicken. Remove the pan from heat and stir in the vanilla, butter cinnamon and cayenne. Pour the pudding into 4 small serving bowls and chill for 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 232 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 94 mg |
Reviews
This is delicious and I have made it a number of times over the years. I like to put in 4 0z. Jars, put on the lids and stack them in the refrigerator. I have served this as one of the desserts at open houses and people really like it. I don’t call it a caramel pudding. I tell people it is a cinnamon vanilla pudding. Also had a problem once with it not setting. Had to read about cornstarch. Have learned if you cook it too long it breaks down. I bring the pudding up to temperature and then cook for about one minute like the cornstarch box says.
Good, but not butterscotch. More like cinnamon cream, and yes I followed the recipie.
It was a very interesting flavor, but even tho I followed the directions ( i thought) it never set, and we drank it like soup. Any suggestions?
Though this is certainly not a traditional butterscotch-flavored pudding, it is very good and wonderfully creamy. It is a very fast and easy dessert to put together with readily available ingredients. I will be making this again.
I made it just like the recipe says and it was amazing!
I loved how quickly this came together, and the consistency turned out beautifully. I actually would not call this a “butterscotch” pudding, as the cinnamon really shone through, but I love that flavor so no complaints there. If you want a true butterscotch flavor I would use dark brown sugar and cook it first with the butter before adding the milk and cornstarch, and leave out the cinnamon. I will be making it as written again though!
Wow. Reminds me of the pudding my Grandma made when I was little. Best of all I had all of the ingredients already in my fridge and pantry. So easy and delicious!
I just made this amazing & simple recipe HOOOORAY!!! I left out the spices and added 1/2 a bag of chopped Andes Chcolate mints and YOWZA… amazing chocolate mint pudding! I think you could easily adapt this recipe into any flavoe you want…lemon, vanilla etc. Thanks for another great recipe!
We enjoyed the pudding. I found a butterscotch pudding that doesn’t take eggs. We will make this often with and without the spices. I did you dark brown sugar. It comes together quickly.
This recipe is awesome. If you want it to remain true butterscotch, eliminate the cinnamon and cayenne. However, they do add a great flavor complex. For those of you who have trouble with the pudding setting up, it’s not the recipe, it’s actually YOU! The key is to not whisk it constantly. Cornstarch thickens up best when left alone with minimal whisking (unlike flour. Just stir it occasionally. Also, fat free half and half works. Hope that helps you :