Butterscotch Pudding Recipe
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.
- 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
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
- Prepare Ramekins: Set out six small ramekins or bowls. To make transferring easier, place them on a quarter sheet pan and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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