Homemade Butterscotch Pudding
This homemade butterscotch pudding recipe makes a delicious dessert with whipped cream or whipped topping, and it's super simple to fix.
- Serves: 6 persons
- 3large egg yolks
- 1cup dark brown sugar, packed
- ⅓cup cornstarch
- ¼teaspoon salt
- 2 ¼cups milk
- ¾cup heavy cream
- 3tablespoons butter, cut into small pieces
- 2teaspoons vanilla extract
- Garnish: sweetened whipped cream (see below)
- Optional: toasted coconut, maple flakes, or cinnamon-sugar
Step 1Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.
Step 2In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.
Step 3Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.
Step 4Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.
Step 5Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer—the minimum safe temperature for eggs is 160 F (per FDA).
Step 6Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract.
Step 7For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled.
Step 8Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.
Step 9Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.