Rich Butterscotch Pudding
Indulge in the creamy decadence of Rich Butterscotch Pudding, a dessert that perfectly balances the deep, caramelized sweetness of dark brown sugar with the velvety richness of heavy cream and whole milk. This homemade pudding recipe is irresistibly smooth, thanks to a meticulous cooking technique that includes tempering egg yolks for a lush, custard-like texture. Enhanced with a hint of pure vanilla and a dash of salt to elevate its flavors, this dessert is both nostalgic and sophisticated. Ideal for dinner parties or cozy weeknight treats, serve this butterscotch pudding chilled and elevate it further with a cloud of freshly whipped cream. With just 15 minutes of prep and a satisfying 2-hour chill time, this silky dessert guarantees smiles with every spoonful.
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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
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 2 teaspoons Vanilla extract
- to taste Whipped cream (optional, for serving)
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Once the butter is melted, stir in the dark brown sugar. Cook, whisking continuously, until the sugar melts and the mixture becomes smooth and bubbly, about 2-3 minutes.
Slowly whisk in the heavy cream and whole milk. Be careful, as the mixture may bubble up. Continue stirring until the sugar mixture is fully dissolved.
In a separate medium bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while constantly whisking. This step tempers the eggs to prevent curdling.
Return the tempered egg mixture to the saucepan with the rest of the cream mixture. Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble, about 3-5 minutes.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
Pour the pudding through a fine-mesh sieve into a bowl to ensure a silky-smooth consistency.
Divide the pudding into individual serving dishes or ramekins. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
Chill the puddings in the refrigerator for at least 2 hours, or until fully set.
Serve chilled, optionally topped with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 208.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 581 mg | 45% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 747 mg | 16% | |
*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.
