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!
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!
Watch how to make this butterscotch pudding:
- 3 tbsp white granulated sugar
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ½ cup dark brown sugar
- ½ cup all-purpose flour
- ⅛ tsp baking soda
- 3 egg yolks
- ¼ cup light brown sugar
- 1 tbsp molasses
- 1 tbsp vanilla bean paste (or vanilla extract)
- 3 tbsp unsalted butter
- Place white sugar in 3-quart heavy bottomed kettle and melt over medium heat. Do not stir sugar but make sure to watch closely. The center of the sugar will become translucent and then will slowly move towards the edges. Soon all will be clear and melted. Continue to heat; the sugar will begin to turn amber. Swirl the pan or lightly stir until the sugar becomes a deep amber color. This is where the majority of the flavor comes from.
- Move the kettle off heat and add the heavy cream; the sugar will sizzle and harden. Place back on medium low heat and stir until the sugar melts into the cream. Then stir in milk.
- Whisk together dark brown sugar and flour to combine, breaking up any clumps. Whisking constantly, stir into milk and cream. Turn heat to medium and cook until the mixture has thickened, about 3-5 minutes. Stir in baking soda.
- In a separate bowl, whisk together egg yolks and light brown sugar until thick. Temper egg and sugar mixture into thickened milk and cream by adding about 1 cup of hot liquid to the yolks, whisking constantly. Transfer tempered yolks back to the thickened milk and cream and cook, making sure to continue whisking, until thickened and bubbles start to appear in the mixture.
- Remove from heat and add molasses, vanilla bean paste (or vanilla extract) and cold butter. Stir until butter is melted. Strain through a sieve to remove any cooked egg or lumps and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let cool completely and chill.