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Butterscotch Pudding Recipe

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3.8 from 90 reviews

  • Author: Amina
  • Total Time: 20 minutes
  • Yield: 6 servings

Description

This homemade Butterscotch Pudding is a creamy, rich dessert perfect for satisfying your sweet tooth. Made with a blend of brown and white sugars, cornstarch for thickening, nutmeg for a hint of warmth, and finished with butter and vanilla, this easy-to-make pudding has a smooth texture and deep butterscotch flavor. Serve chilled and optionally topped with whipped cream for a classic treat enjoyed by the whole family.

Ingredients

Dry Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Wet Ingredients

  • 3 cups 2% milk
  • 3 large egg yolks
  • 2 tablespoons butter, cubed
  • 2 teaspoons vanilla extract

Optional

  • Whipped cream, for garnish

Instructions

  1. Combine dry ingredients and milk: In a large heavy saucepan, add sugar, dark brown sugar, cornstarch, salt, and nutmeg. Stir in the 2% milk until the mixture is smooth, ensuring no lumps remain.
  2. Cook the pudding base: Place the saucepan over medium-high heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Once bubbly and thickened, reduce the heat to low and cook for an additional two minutes while stirring.
  3. Temper the egg yolks: Slowly stir a small amount of the hot pudding mixture into the egg yolks to warm them gently and prevent curdling. Then, return the egg yolk mixture to the saucepan.
  4. Cook until thickened: Bring the mixture back to a gentle boil over medium heat, stirring constantly, and cook for two minutes or until the pudding is thick enough to coat the back of a spoon. Remove it from the heat immediately to avoid overcooking.
  5. Incorporate butter and vanilla: Stir in the cubed butter and vanilla extract until fully melted and incorporated, creating a velvety texture and deep flavor.
  6. Cool and chill: Allow the pudding to cool for about 15 minutes, stirring occasionally to prevent a skin from forming. Then divide into six dessert dishes, cover, and refrigerate until completely chilled.
  7. Serve: Garnish each serving with whipped cream if desired before serving.

Notes

  • Stir constantly during cooking to prevent lumps and burning on the bottom of the pan.
  • Tempering the egg yolks is crucial to prevent them from scrambling in the hot pudding.
  • For a richer pudding, you can substitute whole milk or mix half-and-half instead of 2% milk.
  • Cover the pudding surface with plastic wrap directly on top to avoid a skin formation during cooling if you prefer.
  • Leftover pudding can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/butterscotch-pudding-recipe/