Description
This rich and creamy Butterscotch Pudding recipe delivers a smooth, luscious dessert made from simple ingredients like egg yolks, brown sugar, and butter. Ready in just 10 minutes of active preparation and chilled until set, it offers a perfect balance of sweet caramel flavors and velvety texture that’s ideal for satisfying any sweet tooth.
Ingredients
Butterscotch Pudding Ingredients
- 6 egg yolks
- 1 1/2 cups brown sugar (firmly packed, dark or light)
- 3 tbsp cornstarch
- 1/2 tsp sea salt
- 3 cups half and half OR whole milk
- 4 tbsp unsalted butter (cubed)
- 1 tsp vanilla extract
Instructions
- Prepare ramekins: Set out six small ramekins or bowls. To make transferring easier, arrange them on a quarter sheet pan before refrigerating.
- Mix dry ingredients with egg yolks: In a 2 or 3-quart saucepan, whisk together the egg yolks, brown sugar, cornstarch, salt, and about 1/4 cup of the half and half or milk until smooth and lump-free.
- Add remaining milk: Gradually whisk in the remaining half and half or milk to the mixture.
- Simmer mixture: Place the saucepan over medium heat and bring the mixture to a simmer while whisking frequently to prevent lumps.
- Cook at simmer: Once simmering, continue whisking constantly for 2 minutes, maintaining the simmer without letting it boil to thicken the pudding.
- Finish with butter and vanilla: Remove the pan from heat and whisk in the cubed unsalted butter and vanilla extract until fully melted and incorporated.
- Strain pudding: Pour the mixture through a fine mesh sieve into a large measuring cup to ensure smoothness.
- Divide and chill: Evenly divide the pudding between the ramekins, cover each with plastic wrap, and refrigerate until set and chilled, approximately 4 hours or overnight.
- Serve: Remove plastic wrap and serve the pudding chilled for a delightful dessert experience.
Notes
- Using half and half will yield a richer pudding, while whole milk makes it a bit lighter.
- Be sure not to let the pudding boil, as it can cause curdling.
- Straining the pudding ensures a silky smooth texture by removing any cooked egg bits.
- Can be made a day ahead and stored covered in the refrigerator.
- For a deeper butterscotch flavor, use dark brown sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
