Butterscotch Apple Pudding
Indulge in the sweet, comforting flavors of fall with this velvety Butterscotch Apple Pudding. This homemade dessert beautifully balances the richness of a creamy butterscotch custard with tender, caramelized Granny Smith apples, spiced with cinnamon and nutmeg for a warm, aromatic touch. Perfect for cozy evenings or elegant dinner parties, this pudding is made from scratch using simple pantry staples like brown sugar, heavy cream, and egg yolks. Ready in just under an hour, this delightful treat can be served warm or chilled, offering ultimate versatility. Garnish with a drizzle of cream or a dash of cinnamon for a presentation as irresistible as its flavor. Whether you savor it solo or share it with loved ones, this Butterscotch Apple Pudding is guaranteed to impress!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons All-purpose flour
- 3 medium Granny Smith apples
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 1 cup Whole milk
- 3 large Egg yolks
- 3 tablespoons Cornstarch
Instructions
Peel, core, and dice the Granny Smith apples into small cubes.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, cinnamon, nutmeg, and a pinch of salt. Cook for 5-7 minutes until the apples are tender but not mushy. Set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the brown sugar and stir until it dissolves and forms a thick caramel-like sauce, about 2-3 minutes.
Slowly whisk in 1 cup of heavy cream, ensuring the mix is smooth and combined. Simmer for 2 minutes and remove from heat.
In a separate bowl, whisk together the egg yolks, milk, cornstarch, and vanilla extract until smooth and lump-free.
Gradually pour the hot butterscotch mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened to a pudding-like consistency, about 5-7 minutes.
Fold the cooked apples into the pudding and mix to combine.
Pour the butterscotch apple pudding into serving dishes or ramekins. Allow to cool slightly or refrigerate for up to 2 hours for a chilled dessert.
Before serving, optionally drizzle with extra heavy cream or a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 207.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 564 mg | 43% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
