Butterscotch Pudding
An easy butterscotch pudding recipe with intense flavor, richness, and luscious texture. This is a must make for butterscotch lovers.
Servings 4 servings
Calories 556kcal
Ingredients
- ¾ cup dark brown sugar
- ½ teaspoon salt
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1¼ cups whole milk room temperature
- 1 cup heavy cream room temperature
- 3 large egg yolks room temperature
- 3 tablespoons unsalted butter cut into 1 tablespoon segments
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon or rum
Instructions
- Add the brown sugar, salt, and water to a heavy skillet over medium heat and stir to combine. Bring the mixture to a boil and boil for 5 minutes. Do not stir while bringing to a boil or boiling. You can gently swirl it but be careful as it is extremely hot and will burn.
- Whisk the cornstarch and 1/4 cup milk together until smooth. Over medium-low heat slowly whisk it into the pot alternating with the remaining milk and heavy cream.
- Bring the mixture to a gentle boil and cook until thickened, whisking frequently.
- Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until you feel the bowl warm. This procedure is known as tempering the eggs.
- Slowly whisk the warmed eggs into the pudding and bring it to a gentle boil over medium-low heat. Cook for 1-2 minutes while whisking constantly.
- Remove the pudding from the heat and whisk in the butter, vanilla extract, and bourbon, if desired. Continue stirring while it cools to keep a skin from forming. Pour the warm pudding into serving dishes and chill.
Notes
- For best results don't stir the sugar mixture while it is boiling, as it can cause the sugar to crystalize and the texture to be grainy.
- Always temper the eggs by whisking a small amount of the hot pudding mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
- Continue whisking the pudding for a couple of minutes after you finish it and remove it from the heat. This will help keep a skin from forming.
- Serve this pudding warm or cold. It is delicious both ways.
Nutrition
Calories: 556kcal | Carbohydrates: 52g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 237mg | Sodium: 356mg | Potassium: 244mg | Fiber: 0.1g | Sugar: 46g | Vitamin A: 1444IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 1mg