Butterscotch Pudding Recipe

Introduction

This rich and creamy butterscotch pudding is a classic dessert that’s easy to make at home. It combines the deep sweetness of dark brown sugar with smooth, velvety texture for a comforting treat. Perfect for any occasion, this pudding will quickly become a favorite.

Ingredients

• 3/4 cup dark brown sugar (packed)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
2. Step 2: Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil.
3. Step 3: In a separate bowl, lightly beat the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper them.
4. Step 4: Return the tempered yolks to the saucepan, whisk quickly to combine, and cook for another minute until the pudding is smooth and thickened.
5. Step 5: Remove from heat and stir in the butter and vanilla extract until fully incorporated.
6. Step 6: Pour the pudding into a bowl or individual serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for about 2 hours until set.

Tips & Variations

• For a deeper butterscotch flavor, toast the brown sugar lightly in a dry pan before combining with the cornstarch.
• You can substitute half-and-half for whole milk for a richer pudding.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• Serve with whipped cream or a sprinkle of sea salt to enhance the butterscotch taste.

Storage

Store the pudding in airtight containers in the refrigerator for up to 3 days. Keep the plastic wrap touching the surface to prevent skin from forming. To reheat, warm gently in a saucepan over low heat, stirring constantly, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

You can use whole eggs, but the texture will be less rich and creamy. Using only yolks gives the pudding its characteristic smoothness and thickness.

Why does the pudding sometimes develop a skin on top?

The skin forms from evaporation as the pudding cools. To prevent this, place plastic wrap directly on the surface while chilling in the fridge.

Butterscotch Pudding Recipe

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This classic Butterscotch Pudding recipe delivers a rich, creamy dessert with a deep caramel flavor derived from dark brown sugar and butter. Made on the stovetop, this smooth pudding is thickened with cornstarch and enriched with egg yolks and vanilla extract, perfect for a comforting treat chilled to perfection.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup dark brown sugar (packed)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt

Wet Ingredients

• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

Instructions

1. Whisk dry ingredients: In a medium saucepan, combine the dark brown sugar, cornstarch, and salt, whisking them together until fully blended.
2. Cook mixture with milk: Gradually whisk in the whole milk, stirring constantly over medium heat. Continue to cook until the mixture thickens and reaches a gentle boil.
3. Temper egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour about half a cup of the hot milk mixture into the yolks, whisking constantly to prevent curdling.
4. Thicken pudding: Return the tempered yolks to the saucepan and whisk quickly to combine. Cook for an additional minute until the pudding becomes smooth and thick.
5. Stir in butter and vanilla: Remove the saucepan from heat, then stir in the unsalted butter and pure vanilla extract until fully incorporated and the pudding is glossy.
6. Chill the pudding: Pour the pudding into serving bowls or a single bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for about 2 hours until fully set and chilled.

Notes

• Ensure constant stirring while cooking to prevent lumps and to avoid scorching the pudding.
• Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot mixture.
• Pressing plastic wrap directly onto the pudding’s surface helps avoid a skin from forming.
• This pudding can be served with whipped cream or butterscotch sauce for extra indulgence.

Keywords: Butterscotch pudding, stovetop pudding, creamy dessert, classic pudding, brown sugar dessert