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Butterscotch Pudding Recipe

Butterscotch Pudding

iamwinfred
This Butterscotch Pudding recipe delivers silky smoothness with a deep, caramel-like flavor you remember from childhood, made fresh in your own kitchen. Forget the instant mixes from the grocery aisle—homemade pudding brings out richer flavor and a creaminess that is downright addictive. You can whip this up in about 25 minutes, and the fridge does the rest of the work while it chills.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • Medium stainless steel saucepan Prevents scorching
  • Whisk
  • Measuring cups and spoons
  • Small mixing bowl For the dry ingredients
  • Medium mixing bowl For the egg yolks
  • Fine-mesh strainer Guarantees a silky finish
  • Rubber spatula
  • Plastic wrap
  • Ceramic ramekins or serving dishes

Ingredients
  

  • 1/2 cup dark brown sugar packed firmly; 100g
  • 3 tablespoons cornstarch 24g
  • 1/4 teaspoon salt 1.5g
  • 2 1/2 cups whole milk 600ml; do not use low-fat
  • 3 large egg yolks room temperature
  • 3 tablespoons unsalted butter 42g; cut into small pieces
  • 2 teaspoons pure vanilla extract 10ml
  • whipped cream for serving

Instructions
 

  • Whisk dark brown sugar, cornstarch, and salt in a small bowl until no lumps remain. Set aside.
  • Pour whole milk into a medium saucepan over medium heat. Stir occasionally and heat until steaming with tiny bubbles around the edges, about 5 minutes. Do not boil.
  • Whisk egg yolks in a medium bowl until smooth and pale. Slowly drizzle in 1 cup of warm milk while whisking constantly to temper the yolks.
  • Pour tempered yolk mixture back into the saucepan with remaining milk. Add dry ingredients all at once. Cook over medium heat, whisking constantly and scraping the bottom and sides, for 8 to 10 minutes until thickened and large bubbles burst slowly on the surface.
  • Remove from heat. Stir in butter pieces and vanilla extract until butter melts and pudding is shiny and glossy.
  • Pour hot pudding through a fine-mesh strainer into a clean bowl, pressing gently with a rubber spatula. Discard any solids. Press plastic wrap directly onto the surface.
  • Cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until cold and fully set. Stir gently, spoon into 4 serving dishes, and top with whipped cream.

Notes

  • Use dark brown sugar instead of light for deeper flavor, and pack it firmly for an accurate measurement.
  • Constant whisking is non-negotiable. It builds creaminess and avoids scorching.
  • Use room temperature eggs for better incorporation.
  • Do not rush the thickening, because low and slow wins.
  • Strain the pudding even if it looks perfect, for extra silkiness.
  • Press plastic wrap directly onto the surface to stop a skin from forming.
  • Chill for at least 2 hours for a set texture.
  • Make it ahead, because the flavors deepen overnight.
  • For dairy-free: swap whole milk for almond or oat milk and use coconut oil instead of butter. Chill longer for a better set.
  • Store refrigerated for up to 4 days in airtight containers, or freeze individual portions for up to 1 month.

Nutrition

Serving: 1BowlCalories: 280kcalCarbohydrates: 34gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 170mgSodium: 210mgPotassium: 220mgSugar: 28gVitamin A: 10IUCalcium: 15mgIron: 4mg
Keyword brown sugar dessert, butterscotch pudding, creamy pudding, easy dessert recipe, homemade pudding
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