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Butterscotch Pudding Recipe
Velvety butterscotch pudding is an absolute treat when you're craving a touch of sweetness without any fuss.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 380 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 tablespoons unsalted butter (¾ stick)
- 1 cup brown sugar
- 1¼ cups heavy cream warm (105-110°F)
- 2 cups whole milk warm (105-110°F)
- 3 large egg yolks
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1½ teaspoons pure vanilla extract
- ½ tablespoon bourbon optional
- Whipped Cream optional, for garnish
- Toffee bits optional, for garnish
Instructions
- In a large saucepan set over medium-high heat, melt the butter. Add the brown sugar and simmer for 4-5 minutes, stirring constantly, until the sugar is melted, caramelized, and fragrant.
- Reduce the heat to medium-low, then whisk in the heavy cream, followed by the milk. Simmer until heated through.
- Place the egg yolks in a mixing bowl. Slowly pour in ½ cup of the hot milk mixture, whisking constantly, to temper the eggs. Add the cornstarch and salt and whisk well, then pour the mixture back into the saucepan and return the pan to low heat.
- Bring the mixture to a low boil for about 1 minute, whisking constantly, until thickened. (Be careful, the mixture will bubble and pop!)
- Remove the pudding from the heat and whisk in the vanilla and bourbon (if using). Allow it to cool for 5 minutes, then divide it into 6-8 dessert cups, press plastic wrap to the tops of each, and chill for at least 2 hours or overnight.
- Serve chilled with whipped cream and toffee bits, if desired.
Cup of Yum
Notes
- Storage: Store butterscotch pudding in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Use a heavy-bottomed saucepan so that the pudding cooks evenly without scorching.
- Although it may be harder to tell when the caramel is done, dark brown sugar will lend the richest, most decadent flavor. Use an instant-read thermometer if using dark brown sugar.
- Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
- Chill the pudding for at least 2 hours before enjoying.
- Nutritional information does not include optional ingredients.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
145mg
(48%)
Sodium
118mg
(5%)
Potassium
175mg
(5%)
Fiber
0.03g
(0%)
Sugar
31g
(62%)
Vitamin A
1005IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
134mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 118mg | 5% |
| Potassium | 175mg | 4% |
| Fiber | 0.03g | 0% |
| Sugar | 31g | 62% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 134mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.