Butterscotch Pudding
User Reviews
4.9
Butterscotch Pudding
Description
This Butterscotch Pudding recipe begins by melting dark brown sugar with salt and water over medium heat to create a bubbling syrup, carefully cooked to avoid burning. Meanwhile, cornstarch is dissolved in milk and mixed with egg yolks to form a slurry, which is combined with the remaining milk and cream. This mixture is whisked into the cooled brown sugar syrup, which initially seizes but smooths out once returned to heat.
The pudding is gently heated while whisking constantly until it thickens and reaches a creamy, custard-like consistency. Butter is then incorporated, adding richness, followed by vanilla extract and optional bourbon to deepen flavor complexity. The final texture is smooth and velvety with the characteristic caramelized flavor from the browned sugar.
This dessert can be chilled and served as a classic butterscotch pudding, notable for its use of real butter and dark brown sugar syrup instead of processed flavorings. The precise cooking and stirring technique ensure a smooth finish without lumps or graininess.
Ingredients
- 1/2 cup dark brown sugar
- 1/2 tsp salt
- 3 Tbsp water
- 1 cup milk whole
- 1 cup heavy cream
- 3 Tbsp corn starch
- 3 egg large yolks
- 3 Tbsp butter unsalted, room temperature, cut into pieces
- 1 tsp vanilla extract
- 2 tsp bourbon optional
Instructions
- Over medium/medium-low heat, melt the brown sugar with the salt and the water. The water helps the sugar to dissolve and melt evenly. Heat until bubbling, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it is cooking, but you can swirl the pan around a bit to distribute the heat if needed.
- Allow the melted brown sugar to cool for a few minutes.
- Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
- Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
- Add the milk/cream mixture to the partially cooled brown sugar, whisking as you go. The sugar will seize up and become hard, but don't worry, everything will melt once the pan goes back on the heat.
- Return the pan to the heat, and gently bring the whole mixture to a boil over medium-low heat, whisking constantly. Once all the brown sugar has dissolved and the mixture is beginning to thicken, switch to a silicone spatula so that you can scrape the bottom and sides of the pan as it thickens.
- Once the pudding comes to a boil, (it should be quite thick), take it off the heat and immediately pour it through a fine mesh strainer.
- Add the butter, vanilla extract, and whiskey (if using), and whisk vigorously to combine (I whisked mine for a good minute or so to get the butter well incorporated.)
- Pour the pudding into serving containers, and enjoy warm, or allow it to fully set in the fridge. It will be fully set in a couple hours.
Notes
- Use dark brown sugar to achieve the signature deep caramel flavor.
- Be attentive while cooking the sugar syrup to avoid burning; swirl the pan gently rather than stirring.
- Incorporate bourbon optionally to add depth without overpowering the butterscotch notes.
- Whisk constantly during thickening to prevent lumps and achieve a smooth pudding texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 257mg | 86% |
| Sodium | 430mg | 18% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1431IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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