Butterscotch Pudding
Indulge in the creamy, nostalgic delight of homemade Butterscotch Pudding—a dessert that effortlessly combines old-fashioned charm with modern decadence. Made from rich dark brown sugar, unsalted butter, and a velvety blend of whole milk and heavy cream, this luscious pudding delivers the perfect balance of caramelized sweetness and silky texture. Enhanced with a hint of vanilla and expertly thickened with tempered egg yolks, each spoonful melts in your mouth with luxurious depth of flavor. Ready in just 30 minutes of hands-on time and served chilled, this crowd-pleasing treat is ideal for any occasion, whether as a comforting weeknight dessert or an elegant dinner party finale. Pro tip: top with freshly whipped cream or a sprinkle of sea salt for an extra-special touch!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup dark brown sugar
- 2.5 tablespoons cornstarch
- 0.25 teaspoon kosher salt
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 3 large egg yolks
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Add the dark brown sugar and stir until it is moistened, about 2 minutes.
In a separate bowl, whisk together the cornstarch, kosher salt, and a splash of whole milk until smooth.
Gradually add the remaining whole milk and heavy cream to the saucepan, stirring constantly.
Whisk in the cornstarch mixture, ensuring there are no lumps.
Bring the mixture to a gentle boil over medium heat, stirring constantly, until thickened, about 5-7 minutes.
In a small bowl, whisk the egg yolks.
Gradually add about a cup of the hot pudding mixture to the egg yolks, whisking constantly to temper the yolks.
Return the tempered yolk mixture back to the saucepan, stirring continuously.
Cook for another 2-3 minutes over medium-low heat until the pudding is thick and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the pudding through a fine-mesh sieve into a large bowl to remove any lumps.
Divide the pudding evenly among serving cups.
Cover each cup with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours until set.
Serve chilled and enjoy your homemade butterscotch pudding!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 56.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 234 mg | 18% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 285 mg | 6% | |
*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.
