This pudding is delicious and easy to make. It is perfect for a winter dessert. The butterscotch flavor is strong, so you may want to reduce the amount of butterscotch syrup if you are not a fan of strong flavors. ..
Homemade Butterscotch Pudding
This butterscotch pudding recipe is the best you’ll ever have! Made from scratch, it’s incredibly rich and creamy, with a deep caramel flavor that will make your taste buds dance. Better yet, it’s so easy to make! You don’t need any fancy ingredients or equipment, just a saucepan and a whisk. Once you try this homemade butterscotch pudding, you’ll never go back to the boxed stuff again. There’s something extra comforting about the flavor of butterscotch. It’s perfectly warm, rich, and sweet!
How to Make Butterscotch Pudding
Combine milk and cream, then set aside. In another bowl, combine yolks and cornstarch, set aside. Heat brown sugar, water, and salt in a saucepan until it bubbles (don’t let it burn). Remove from heat and add the milk/cream, then continue heating until it steams. Pour into the egg mixture, whisking so the eggs don’t scramble. Return everything to the pan to heat until it thickens, then pour through a fine mesh sieve. Then add butter and vanilla. Pour into a bowl, cover with plastic wrap, and refrigerate until fully cooled. Serve cold or warmed up, with whipped cream or caramel sauce, if desired. Enjoy!
Butterscotch Pudding Ingredient Notes
Dairy: The combination of whole milk and heavy cream creates a thick and rich pudding. I highly recommend the combination!Egg Yolks: Thickens the pudding and adds additional richness. Cornstarch: Also thickens the pudding!Brown Sugar: I used light brown sugar because it’s easier to tell when the caramel sauce is golden brown, but you can use dark brown sugar instead. Water: Helps the brown sugar cook into a smooth syrup. Salt: Enhances the butterscotch flavor in the pudding. Butter: Adds delicious flavor and mouthfeel to the pudding. Just make sure it gets fully whisked into the pudding before chilling. Vanilla: Enhances the sweetness and earthiness of the brown sugar.
This pudding can be stored in the fridge for up to 5 days. Be sure to keep it in an airtight container so that it doesn’t dry out. It is not recommended that you freeze this pudding because it can cause the texture to change. If you do choose to freeze it, thaw it in the fridge overnight before serving. No matter how you enjoy it, we hope you love this homemade butterscotch pudding recipe as much as we do! If you make this recipe be sure to leave us a comment or rating. Enjoy!
