144245227 Narsai David Recipe: Butterscotch Pudding & Butterscotch Pie

Butterscotch Pudding (Photo by Ethan Miller/Getty Images for Vegas Uncork’d by Bon Appetit)

SAN FRANCISCO (KCBS) – This a straight-forward, fun recipe for an item that’s once again a must-have on many restaurant menus. Honestly, butterscotch is so easy to make that it’s almost embarrassing.

First, combine 1 cup of dark brown sugar, a 12 oz. can of evaporated milk, ½ cup of regular fresh milk, and 5 tbsps of flour into in the blender and process it to a smooth consistency.

Cook that mixture slowly in a 2-quart sauce pan, stirring until it thickens to a pudding. That should take 10 or 15 minutes.

KCBS Food and Wine Editor Narsai David:

Remove it from the heat and transfer about a half-cup of the hot pudding into two eggs that have been whisked in a small bowl. Stir rapidly until the two combine, then pour that egg mixture back into the pudding.

Let the whole thing heat up again for about two minutes, then take it off the burner. Whisk in two tablespoons of butter and a teaspoon of vanilla extract, then pour the whole thing into a pre-baked pie shell.

Of course, you can top it off with whipped cream after it cools.

Not only is this the easiest dessert in the world to make, it immediately becomes everybody’s favorite—an old recipe, I’ll admit, but one that you can’t help but enjoy.


1 cup dark brown sugar
A 12 oz. can of evaporated milk or evaporated skim milk
½ cup of milk
5 tbsp flour
2 eggs
2 tbsp butter
1 tsp vanilla extract
A 9” pre-baked pie shell
1 cup whipped cream

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)


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