Instant pudding boxes are convenient, but there's nothing like a rich, creamy indulgence made at home. This butterscotch pudding is made with dark brown sugar for an irresistible flavor. It's quick and easy to make and velvety smooth. You don't have to go back to a box!
You may be interested in us Sea Salt Caramel Sauce Or try your hand at our home Butterscotch Caramel.
Why our recipe?
- Decadent butterscotch pudding made from scratch with heavy cream.
- Quick and easy to prepare in 15 minutes.
- Serve your pudding warm or cool it completely and top with fresh whipped cream.
This pudding can be served warm for a comforting, comforting meal that is always lovely during the cold season. Or you can chill it completely and top it with fresh whipped cream for a cold dessert. Either way, you'll have crowd-pleasing favorites!
Material notes
- Dark Brown Sugar: This is the key to the pudding's butterscotch flavor. (Fun fact, brown sugar is what differentiates butterscotch from caramel which uses regular granulated sugar). Light brown sugar can be used, but the flavor will not be as strong.
- Cornstarch: Helps thicken the pudding to a perfectly smooth consistency. Be sure to whisk well with milk and cream to avoid lumps.
- Heavy Cream: You can replace it with half and half, but the pudding will suffer less.
- Milk: Whole milk works best for a creamy pudding, but 2% milk can also be used.
- Egg Yolk: Essential for making a thick, custard-like pudding. Temper them carefully to avoid jerky.
- Salted Butter: Adds a touch of saltiness and velvety finish to balance the sweetness. Unsalted butter can be used, but add a pinch of salt for best flavor.
- Vanilla Extract: Enhances butterscotch flavor. For an extra touch of luxury, you can use vanilla bean paste or a fresh vanilla bean.
Fun flavor variety
Salted Butterscotch: Stir in a pinch of flaky sea salt before serving for a salted caramel vibe.
Bourbon Butterscotch: For a grown-up option, add 1 tablespoon of bourbon to the vanilla.
Spiced Butterscotch: Add 1/4 teaspoon cinnamon or nutmeg for a warm, spicy flavor.
Tempering egg yolks
Tempering the egg yolks is an important step in making silky-smooth butterscotch pudding. This prevents the curd from curdling by bringing the yolks up to temperature slowly. A steady hand and continuous whisking will ensure a perfectly creamy result every time.
Whisk the Yolk: Place the egg yolks in a small bowl and whisk until smooth. You can do this before you start cooking so you have everything ready.
Gradually add the hot pudding: While constantly stirring the yolks, add a few tablespoons of the hot pudding mix a spoon at a time. In this step the yolk is heated gently without cooking.
Add back into the pudding: Once tempered, slowly pour the yolk mixture into the saucepan with the pudding, stirring constantly. This ensures that the egg yolks blend smoothly into the pudding without forming lumps or clumps.
Prevent skin from formation
A common problem with homemade pudding is the formation of a thick skin on the surface as it cools. Some people like skin, but if you don't, it's easy to avoid. When transferring the pudding to a serving dish or a large bowl, press plastic wrap directly onto the surface. It blocks exposure to air, which causes skin to form.
Storage instructions
Keep in fridge Leftovers in an airtight container up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding before sealing the container. The pudding is not suitable for freezing.
