Creamy Butterscotch Pudding Recipe from Toh
Indulge in the rich, velvety decadence of this Creamy Butterscotch Pudding recipe from TOH, a homemade treat that redefines comfort dessert. Featuring a luscious base of caramelized brown sugar and butter, this pudding is perfectly thickened with a blend of cornstarch and tempered egg yolks for a silky-smooth texture. Whole milk and heavy cream add layers of creaminess, while a touch of vanilla extract enhances the butterscotch's warm, nutty flavor. Ready in just 35 minutes (plus chilling time), this easy yet elegant dessert is ideal for any occasion. Serve it in individual dishes for an elevated presentation, and don’t forget to garnish with whipped cream or a dusting of shaved chocolate for an extra-special touch. Perfect for lovers of classic puddings, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 0.75 cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
- 2 cups whole milk
- 0.5 cup heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved and bubbling, about 2-3 minutes.
In a small bowl, whisk together the cornstarch and salt with 1/4 cup of the milk until smooth.
Gradually add the cornstarch mixture, remaining milk, and heavy cream into the saucepan, stirring constantly to combine.
Cook the mixture over medium heat, stirring frequently, until it begins to thicken and bubble, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Slowly add a ladle of the hot pudding mixture into the yolks while whisking continuously to temper the eggs.
Pour the tempered egg mixture back into the saucepan while stirring constantly.
Cook the pudding for another 2-3 minutes over low heat, ensuring it thickens further without boiling.
Remove from heat and stir in the vanilla extract.
Strain the pudding through a fine-mesh sieve into a bowl to ensure a perfectly smooth texture.
Divide the pudding into serving dishes, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 129.8 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 766 mg | 59% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 948 mg | 20% | |
*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.
