Description
Whip up this easy Butterscotch Pudding recipe for a creamy, homemade dessert! With dark brown sugar, heavy cream, and a touch of vanilla, it’s a sweet treat that everyone will love.
Ingredients
Scale
- 3/4 cup dark brown sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- 3 large egg yolks
- 2 tbsp salted butter
- 1 tsp vanilla extract
Instructions
Step 1: Combine the Ingredients
- In a medium saucepan, whisk together dark brown sugar, cornstarch, heavy cream, and milk until smooth.
Step 2: Cook the Mixture
- Place the saucepan over medium heat. Cook while stirring constantly until the mixture begins to bubble and thickens, about 2 minutes.
Step 3: Temper the Egg Yolks
- Remove the saucepan from the heat. In a small bowl, whisk the egg yolks.
- Gradually add a few tablespoons of the hot pudding mixture to the yolks, whisking continuously to temper them.
- Slowly pour the tempered yolks back into the saucepan, whisking to combine.
Step 4: Thicken the Pudding
- Return the saucepan to medium heat. Cook, stirring constantly, for about 90 seconds, or until the pudding thickens further and coats the back of a spoon.
Step 5: Add Final Ingredients
- Remove from heat and stir in salted butter and vanilla extract until fully incorporated.
Step 6: Serve and Chill
- Pour the pudding into individual serving dishes or a large bowl.
- To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding.
- Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Texture Tip: Whisk constantly to avoid lumps and ensure a smooth pudding.
- Serving Options: Serve warm for immediate indulgence or chilled for a classic, refreshing dessert.
- Variations: Add a pinch of cinnamon or nutmeg for a spiced twist.
Nutrition
- Serving Size: Per Serving
- Calories: 530 kcal
