Description
This rich and creamy Butterscotch Pudding combines the deep caramel flavors of homemade butterscotch with silky smooth pudding, resulting in a luscious dessert perfect for any occasion. Made from scratch using brown sugar, butter, cream, and egg yolks, it’s refrigerated to set and served chilled for a decadent treat.
Ingredients
Butterscotch
- 220 g Brown sugar
- 55 g Unsalted butter (82% fat, at room temperature, for butterscotch)
- 230 g Heavy cream (36% fat)
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Pudding Base
- 480 g Whole milk (3% fat)
- 4 Egg yolks (room temperature)
- 45 g Corn starch
- 55 g Unsalted butter (82% fat, room temperature, for finishing pudding)
Instructions
- Prepare butterscotch: Melt 55 g unsalted butter and 220 g brown sugar together in a saucepan over medium heat, stirring constantly to prevent separation. Cook slowly for about 3 minutes until the mixture becomes bubbly, glossy, slightly caramelized, and thickened. Avoid boiling.
- Heat cream: In another pan, heat 230 g heavy cream until it just starts to simmer. Slowly pour the hot cream into the butterscotch mixture while stirring continuously. Cook for 2-3 minutes without boiling, then stir in ½ teaspoon salt and 1 teaspoon vanilla. Let it rest.
- Whisk egg yolks and cornstarch: In a large bowl, whisk 4 room temperature egg yolks with a hand whisk for 1–2 minutes until slightly fluffy. Add 45 g cornstarch and whisk until smooth.
- Heat milk and combine: Warm 480 g whole milk in a saucepan over medium heat. Once hot, pour in the butterscotch mixture and stir to combine. Heat together gently until a simmer, then remove from heat. Reserve 2-3 tablespoons of butterscotch if desired for decoration.
- Temper egg mixture: Slowly pour the warm milk-butterscotch mix into the egg yolks while whisking continuously to temper the yolks and prevent curdling. The mixture will thicken slightly.
- Cook pudding: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to boil, about 1 minute. Keep whisking to ensure smooth, glossy texture and avoid lumps.
- Strain for smoothness: Optionally strain the pudding through a fine sieve for an extra smooth texture.
- Add butter: Incorporate 55 g softened unsalted butter into the pudding using a rubber spatula until fully blended and creamy.
- Chill pudding: Divide the pudding into 6 bowls, cover the surfaces completely with plastic wrap to prevent skin formation, and refrigerate for 2-3 hours until set.
- Serve and store: Serve chilled topped with freshly whipped Chantilly cream, reserved butterscotch sauce, and shaved chocolate. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Cook butterscotch slowly and avoid boiling to get the perfect caramel flavor and texture.
- Tempering the egg yolks is crucial to prevent scrambling when combining with hot milk mixture.
- Cover pudding with plastic wrap directly on the surface to prevent a skin from forming while chilling.
- For best flavor, use good quality unsalted butter and fresh vanilla extract.
- Reserved butterscotch sauce can be used as a decorative drizzle when serving.
- This pudding keeps well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
