Butterscotch Pudding Recipe

Introduction

Indulge in the rich and creamy comfort of homemade butterscotch pudding. This smooth dessert combines the deep, caramel flavors of brown sugar with a velvety texture that’s perfect for any occasion. Simple to make and wonderfully satisfying, it’s a classic treat you’ll want to revisit again and again.

Ingredients

• 6 egg yolks
• 1 1/2 cups brown sugar (firmly packed, dark or light)
• 3 tbsp cornstarch
• 1/2 tsp sea salt
• 3 cups half and half OR whole milk
• 4 tbsp unsalted butter (cubed)
• 1 tsp vanilla extract

Instructions

1. Step 1: Set out six small ramekins or bowls. Placing them on a quarter sheet pan makes it easier to transfer to the fridge later.
2. Step 2: In a 2 or 3 quart saucepan, whisk together the egg yolks, brown sugar, cornstarch, salt, and about 1/4 cup of the half and half (or milk) until smooth and free of lumps.
3. Step 3: Gradually whisk in the remaining half and half (or milk) to the mixture.
4. Step 4: Place the saucepan over medium heat and bring the mixture to a simmer, whisking frequently to prevent sticking or lumps.
5. Step 5: Once simmering, whisk constantly for 2 minutes, maintaining the simmer but ensuring the mixture does not boil.
6. Step 6: Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract until fully incorporated.
7. Step 7: Pour the pudding through a fine mesh sieve into a large measuring cup to ensure smoothness. Then, divide the pudding evenly among the ramekins and cover each with plastic wrap.
8. Step 8: Refrigerate for at least 4 hours or overnight until the pudding is set and chilled.
9. Step 9: Remove the plastic wrap before serving chilled.

Tips & Variations

• For an extra rich flavor, use all half and half instead of whole milk.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• If you prefer a firmer pudding, increase the cornstarch by 1 teaspoon.
• Serve with whipped cream or a sprinkle of sea salt for contrast.

Storage

Store the pudding covered in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat or in the microwave in short bursts, stirring frequently to maintain smoothness. For best texture, enjoy chilled without reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of half and half?

Yes, you can use whole milk, but the pudding will be lighter and less creamy. Half and half gives the pudding its rich, silky texture.

Why do I need to strain the pudding through a sieve?

Straining removes any cooked bits of egg or lumps, resulting in a perfectly smooth and silky pudding.

Butterscotch Pudding Recipe

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★★★★★

4.7 from 110 reviews

This rich and creamy butterscotch pudding is a delightful dessert made from a smooth custard base of egg yolks, brown sugar, and half-and-half, infused with buttery flavor and vanilla. It’s perfectly thickened on the stovetop and chilled to set for a luscious, homey treat that’s both comforting and indulgent.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Base

• 6 egg yolks
• 1 1/2 cups brown sugar (firmly packed, dark or light)
• 3 tbsp cornstarch
• 1/2 tsp sea salt
• 3 cups half and half OR whole milk

Finishing Ingredients

• 4 tbsp unsalted butter (cubed)
• 1 tsp vanilla extract

Instructions

1. Prepare Ramekins: Set out six small ramekins or bowls. To make transferring easier, place them on a quarter sheet pan and set aside.
2. Mix Dry and Egg Ingredients: In a 2 or 3-quart saucepan, whisk together the egg yolks, brown sugar, cornstarch, sea salt, and about 1/4 cup of the half and half or milk. Whisk until the mixture is completely smooth and lump-free to ensure a silky pudding.
3. Add Remaining Milk: Gradually whisk in the remaining 2 3/4 cups of half and half or milk, combining everything thoroughly to create the custard base.
4. Heat and Simmer: Place the saucepan over medium heat. Whisk frequently as the mixture warms until it just begins to simmer, ensuring it doesn’t boil.
5. Cook Through Simmering: Once simmering, continue whisking constantly for 2 minutes, maintaining the simmer without letting it reach a full boil, allowing the pudding to thicken properly.
6. Incorporate Butter and Vanilla: Remove the pan from heat. Immediately whisk in the cubed unsalted butter and vanilla extract until fully melted and combined, enriching the flavor and texture.
7. Strain and Portion: Pour the pudding through a fine mesh sieve into a large measuring cup to catch any lumps. Then, divide the smooth pudding evenly among the prepared ramekins.
8. Chill to Set: Cover each ramekin with plastic wrap to prevent skin formation and refrigerate for at least 4 hours or overnight until the pudding is fully set and chilled.
9. Serve: Remove plastic wrap just before serving and enjoy the pudding chilled for the best flavor and texture.

Notes

• Use dark brown sugar for a deeper, more intense butterscotch flavor or light brown sugar for a milder taste.
• Half and half will give a richer pudding than whole milk, but either can be used based on preference.
• Constant whisking while simmering prevents lumps and ensures a silky texture.
• Pouring the pudding through a sieve is key to remove any cooked egg bits or cornstarch clumps.
• Covering with plastic wrap directly on the surface can help prevent a skin from forming on the pudding.
• For a dairy-free version, substitute plant-based milk and vegan butter, but cooking times and texture may vary.

Keywords: butterscotch pudding, pudding recipe, creamy dessert, stovetop pudding, homemade pudding