Real Butterscotch Pudding
Indulge in the creamy decadence of Real Butterscotch Pudding, a homemade dessert that delivers authentic, old-fashioned flavor with every spoonful. Crafted with a luscious blend of dark brown sugar, heavy cream, and real vanilla extract, this pudding achieves its signature rich and buttery taste without artificial shortcuts. The recipe uses a straightforward stovetop method, including tempering egg yolks for an ultra-silky texture and thickening with cornstarch for the perfect consistency. Ready in just 25 minutes of prep and cook time, this comforting treat is then chilled to allow its deep, caramel-like notes to fully develop. Perfect for family gatherings or solo indulgences, this classic butterscotch pudding promises to leave your taste buds delightfully satisfied.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup dark brown sugar, packed
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons cornstarch
- 0.25 teaspoon kosher salt
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
Instructions
In a medium saucepan, melt the butter over medium heat. Once melted, add the dark brown sugar and stir until the mixture becomes smooth and starts to bubble, about 2-3 minutes.
Slowly whisk in the heavy cream and whole milk, stirring constantly to dissolve the sugar into the liquid. Bring the mixture to a gentle simmer, but do not let it boil.
In a small bowl, combine the cornstarch and salt. Whisk the cornstarch mixture into the saucepan, stirring continuously to avoid lumps.
In another small bowl, lightly beat the egg yolks. Temper the egg yolks by slowly drizzling about 1/2 cup of the hot pudding mixture into the yolks while whisking constantly. Then, pour the tempered yolks back into the saucepan, whisking as you do.
Return the saucepan to medium heat, whisking constantly, and cook the mixture until it thickens to a pudding-like consistency, about 2-3 minutes. The pudding should coat the back of a spoon.
Remove the saucepan from the heat and whisk in the vanilla extract. Let the pudding cool slightly for 5 minutes.
Pour the pudding into individual serving dishes. Cover each with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours before serving. Serve chilled, and enjoy!
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 206.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 544 mg | 42% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 705 mg | 15% | |
*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.
