Homemade Butterscotch Pudding
Indulge in the creamy, nostalgic magic of Homemade Butterscotch Pudding—a decadent treat that combines caramelized brown sugar, velvety whole milk, and rich heavy cream for the ultimate comfort dessert. This from-scratch recipe ditches store-bought mixes, opting for simple ingredients like real butter, egg yolks, and a touch of vanilla extract to create a silky-smooth texture bursting with warm, buttery notes. Perfect for a make-ahead dessert, this pudding sets beautifully in the fridge, ready to be topped with whipped cream or enjoyed on its own. With just 10 minutes of prep and a few simple steps, you can elevate your dessert game and savor a timeless classic. Whether you're craving nostalgic comfort or an impressive homemade treat, this butterscotch pudding is sure to satisfy.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.75 cups light brown sugar
- 2.5 tablespoons cornstarch
- 0.25 teaspoons salt
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 3 units large egg yolks
- 1.5 teaspoons vanilla extract
Instructions
In a medium saucepan, melt the unsalted butter over medium heat until it begins to foam.
Add the light brown sugar and cook, stirring constantly, for 2-3 minutes until combined and bubbly, creating a smooth caramel mixture.
In a small bowl, whisk together the cornstarch and salt. Set aside.
Gradually whisk the whole milk and heavy cream into the brown sugar mixture, ensuring that no lumps form.
Separate the 3 egg yolks into a medium heatproof bowl and set aside.
Temper the egg yolks by slowly whisking in about 1/2 cup of the hot milk mixture into them. Once combined, pour the tempered egg yolks back into the saucepan with the remaining milk mixture.
Gradually whisk in the prepared cornstarch and salt mixture, and continue cooking over medium heat, stirring constantly, for 3-5 minutes until the pudding thickens and large, slow bubbles form.
Remove the saucepan from the heat and stir in the vanilla extract for a deep, aromatic flavor.
Strain the pudding through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture, discarding any solids left behind.
Portion the pudding into individual serving dishes, cover with plastic wrap (ensuring the wrap touches the surface to prevent a skin from forming), and refrigerate for at least 2-4 hours or until fully chilled and set.
Serve chilled as is, or garnish with whipped cream and a sprinkle of brown sugar for an extra special touch.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 180.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 923 mg | 71% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1186 mg | 25% | |
*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.
