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Why I Love Butterscotch Pudding
If I haven’t said it before, let me clarify: I love pudding. No, not that store-bought imposter type that comes in a box, and you just add water. I know that is what most of us are used to, but once you try homemade, you will realize that store-bought has no flavor and, worse, it has a weird, artificial aftertaste. Homemade pudding is smooth, creamy, and utterly delicious. Honestly, it is the ultimate comfort food.
A few weeks ago, I showed you my basic chocolate pudding, which is something I made all the time growing up. But this butterscotch variety is something special. It takes a little more work (yes, you have to melt sugar – easier than it sounds), but the flavor of homemade (I can’t use this word enough) butterscotch is unparalleled, trust me. Enough said!
This recipe originally appeared in my cookbook, There’s Always Room at the Table, available to order now!
More Pudding Recipes
- Chocolate pudding
- The best banana pudding
- Homemade lemon pudding
- Homemade vanilla pudding
- S’mores pudding cups
- Butterscotch pie – just like pudding but in pie form!
Enjoy this decadent pudding on those late-night hunger cravings. Or whip it up as a simple dessert or snack for the kids and family. Yes, I know this is a bit more work, but definitely worth the effort! I may be a bit biased since butterscotch is a favorite flavor of mine, but you will soon see why!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Butterscotch Pudding
Ingredients
- ¾ cup lightly packed dark brown sugar
- ½ cup all-purpose flour
- 1 tsp kosher salt
- 1 ½ cups whole milk
- 4 egg yolks
- 1 ⅓ cups heavy cream
- ¼ cup granulated sugar
- 3 tbsp unsalted butter cold
- 1 ½ tsp vanilla extract
Instructions
- Make the pudding: In a medium bowl, mix together the dark brown sugar, flour, and salt. Add the milk and egg yolks and whisk until smooth. Set aside.¾ cup lightly packed dark brown sugar, ½ cup all-purpose flour, 1 tsp kosher salt, 1 ½ cups whole milk, 4 egg yolks
- Heat the cream: In a small saucepan, heat the heavy cream until it is steaming. Set aside.1 ⅓ cups heavy cream
- Caramelize the sugar: Pour the granulated sugar into a 4-quart saucepan and shake the pan so the sugar is in an even layer. Set it over medium heat. Do not stir, but watch closely. When the sugar begins to turn clear and become a liquid, slowly swirl the pan until it is all melted, 6-8 minutes. Continue to cook the sugar until it is a dark amber color, 4-6 minutes.¼ cup granulated sugar
- Add the cream: Remove the sugar from the heat and slowly add the warm heavy cream. The sugar will bubble, and some will solidify. Return the saucepan to medium heat and stir until the sugar has melted into the cream, 4-6 minutes.
- Temper: Remove the mixture from the heat, and while whisking, slowly pour the hot cream/sugar mixture into the egg yolk/milk mixture to temper the yolks. Return the mixture to the saucepan.
- Cook: Set the pan over medium heat and whisk constantly until it becomes thick with large bubbles forming in the middle of the pudding, 6-8 minutes. Remove from the heat. Add the butter and vanilla extract and stir until smooth.3 tbsp unsalted butter, 1 ½ tsp vanilla extract
- Chill: Pour into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for 1 hour or up to 2 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made this recipe quickly gluten free with corn starch. I didn’t have heavy cream on hand but my evaporated milk & 2% organic milk were fine. I used 1 egg yolk with dark brown sugar for less quantity. The touch of molasses & butter is wonderful. What does baking soda do? Very quick to pull together & delicious.
omg..rich, thick, sweet and orgasmic…seriously..
This pudding is really good. The molasses and vanilla paste really make it!
This butterscotch pudding is the bomb!! I only had 1% milk and 1/2&1/2, and it was still so good, and so creamy. I’m going to try your chocolate pudding next. It’s a great treat to have in the fridge when you just need a little something. I am also an Iowan; northeast corner. Love your website and YouTube videos!