Butterscotch Pudding Dessert
Indulge in the rich, nostalgic flavors of homemade butterscotch with this irresistible Butterscotch Pudding Dessert. Crafted from scratch, this creamy dessert combines the deep caramel notes of dark brown sugar with the luxurious texture of heavy cream and whole milk. A hint of vanilla adds the perfect finishing touch, while a cornstarch slurry and tempered egg yolks ensure the pudding achieves a silky-smooth consistency. Ready in just 30 minutes of active prep and cooking time, this make-ahead treat chills beautifully in the fridge, making it a stress-free option for dinner parties or weeknight indulgence. Garnish with freshly whipped cream and a drizzle of butterscotch sauce for an elegant presentation sure to impress. If you’re searching for a classic dessert with a decadent twist, this butterscotch pudding recipe is your perfect choice!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.75 cups Dark brown sugar
- 2.5 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 3 Large egg yolks
- 2 teaspoons Pure vanilla extract
- 1 cup Whipped cream (optional, for serving)
- 0.25 cup Butterscotch sauce (optional, for garnish)
Instructions
In a medium saucepan over medium heat, melt the butter. Once melted, add the dark brown sugar and cook, stirring constantly, until the mixture is bubbling and smells caramelized, about 2-3 minutes.
Slowly whisk in 2 cups of heavy cream and the whole milk, being careful as the hot sugar mixture will bubble up when the liquids are added.
In a small bowl, whisk together the cornstarch, salt, and remaining 0.5 cups of heavy cream to form a smooth slurry.
In another small bowl, lightly beat the egg yolks.
Once the cream and milk mixture in the saucepan is hot but not boiling, gradually whisk a few tablespoons of the hot liquid into the egg yolks to temper them. Repeat with a couple more tablespoons, then whisk the tempered yolks into the saucepan.
Whisk the cornstarch slurry into the saucepan and cook the mixture, stirring constantly, until it thickens and begins to bubble, about 5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the pudding through a fine-mesh sieve into a bowl to ensure it is smooth and free of lumps.
Pour the pudding evenly into serving dishes, cover each dish with plastic wrap (pressing the wrap directly onto the surface of the pudding to prevent a skin from forming), and refrigerate for at least 2 hours or until chilled and set.
Before serving, top each pudding with a dollop of whipped cream and a drizzle of butterscotch sauce, if desired.
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.2 g | 454% | |
| Saturated Fat | 216.5 g | 1082% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1577 mg | 526% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 229.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 703 mg | 54% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 873 mg | 19% | |
*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.
