Description
Homemade Butterscotch Pudding is a rich, creamy dessert made with brown sugar, butter, and milk. It features a deep caramel flavor and velvety texture, perfect served chilled.
Ingredients
- 1 cup brown sugar (light or dark)
- 4 tablespoons unsalted butter
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir until it dissolves and begins to bubble, about 2–3 minutes.
- In a small bowl, whisk the cornstarch and salt into the milk and cream until fully dissolved.
- Slowly pour the milk mixture into the saucepan, whisking constantly to combine with the sugar and butter mixture.
- In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot mixture into the yolks to temper them, whisking constantly.
- Slowly pour the tempered egg yolks back into the saucepan, whisking to combine.
- Cook the pudding over medium heat, stirring constantly, until it thickens to a smooth, pudding-like consistency—about 5–7 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 3 hours before serving.
Notes
- Use dark brown sugar for a richer molasses flavor.
- Tempering the eggs slowly helps prevent curdling.
- For extra flair, top with whipped cream, nuts, or caramel drizzle.
- Store with plastic wrap pressed on the surface to prevent skin formation.
- The pudding will thicken further as it chills.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg
