Homemade pudding is always good and if you’re a butterscotch fan, you’re definitely going to enjoy this one. The butterscotch flavor comes from the rich sweetness of dark brown sugar along with a subtle hint of vanilla.
You can serve this as it is or add mini cookies as a garnish or anything else you like just before serving it.
Pudding comes in lots of different flavors and it can be served just as it is, garnished with anything you like, from fresh chopped fruit or berries to chocolate curls or chopped fudge or caramels. Custard is also a component in various dessert recipes, such as sherry trifle.
A layer of custard in a fruit and ice cream sundae is always good, and you can use the following recipe for that, or else just enjoy this butterscotch pudding as it is, and savor the wonderful butterscotch taste in every mouthful.
Why You’ll Love This Recipe:
Everyone knows you can get pudding mix or even instant pudding mix, and rustle up pudding in minutes. However, those puddings don’t have anywhere near the charm or flavor of pudding you can make yourself, and this recipe will definitely make you agree with that. It’s so delicious!
How to Serve It:
Custard is versatile and can be served with fresh fruit, berries, a drizzle of syrup, or simply by itself.
Ingredients:
- Dark brown sugar
- Milk
- Cornstarch
- Heavy cream
- Egg
- Sea salt
- Unsalted butter
- Egg yolks
- Vanilla extract
How to make Butterscotch Pudding:
Step 1. Pour the milk and cream into a saucepan and bring to a simmer.
Step 2. Take off the heat and cover so it stays warm.
Step 3. Bring 1/3 cup of water, the brown sugar and salt to a boil in a pot.
Step 4. Cook the mixture, stirring frequently, for 10 minutes or until it gets to 240°F on your candy thermometer.
Step 5. Whisk the brown sugar mixture with the cream mixture as soon as it reaches that temperature.
Step 6. Bring the pudding to a boil, whisking all the time, until it’s smooth.
Step 7. Next, whisk the whole egg, egg yolks and cornstarch.
Step 8. Whisk a ladleful of the cream mixture into the egg mixture, and keep whisking so the eggs don’t curdle.
Step 9. Now, pour the egg mixture into the pan with the warm cream, whisking all the time and cooking for 3 minutes or until thick.
Step 10. Strain the pudding into a glass bowl, then whisk in the butter until the custard is smooth.
Step 11. Divide it between serving dishes and refrigerate for 4 hours at least, or until the custard has set.
Homemade butterscotch pudding is thick, rich and sweet. It’s not hard to make, even if you’ve only made instant pudding before. The kids will love this, as will the grownups.
Butterscotch Pudding
Ingredients
- ¾ cup plus 1 tablespoon dark brown sugar
- 1½ cups milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 cups heavy cream
- 1 large egg
- ¾ teaspoon sea salt
- 4½ tablespoons unsalted butter
- 4 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Pour the milk and cream into a saucepan and bring to a simmer.
- Take off the heat and cover so it stays warm.
- Bring 1/3 cup of water, the brown sugar and salt to a boil in a pot.
- Cook the mixture, stirring frequently, for 10 minutes or until it gets to 240°F on your candy thermometer.
- Whisk the brown sugar mixture with the cream mixture as soon as it reaches that temperature.
- Bring the pudding to a boil, whisking all the time, until it’s smooth.
- Next, whisk the whole egg, egg yolks and cornstarch.
- Whisk a ladleful of the cream mixture into the egg mixture, and keep whisking so the eggs don’t curdle.
- Now, pour the egg mixture into the pan with the warm cream, whisking all the time and cooking for 3 minutes or until thick.
- Strain the pudding into a glass bowl, then whisk in the butter until the custard is smooth.
- Divide it between serving dishes and refrigerate for 4 hours at least, or until the custard has set.
Can You Make It Ahead?
Yes, so long as you press some plastic wrap over the surface of the pudding so it doesn’t develop a skin on top.
Storage Instructions:
Keep your homemade butterscotch pudding refrigerated and serve within 3 days. You can also freeze it for up to 2 months.
Variations and Substitutions:
Swap the vanilla for another extract if you want, such as almond, coconut or orange. You can also mix some chopped fruit or berries into the custard just before putting it in the serving dishes, if you want to add extra flavor and texture.
Leave a Reply