home made Bourbon Butterscotch Pudding A creamy stovetop pudding recipe filled with buttery caramelized flavor and a touch of spicy spice. The main part? It's so easy to make!
Nothing compares to homemade pudding. just like me Chocolate puddingThis easy no-bake dessert can be made quickly on the stovetop.
Why You'll Love This Butterscotch Pudding Recipe
This incredible homemade butterscotch pudding is full of flavors of caramelized brown sugar, butter, and vanilla with a splash of bourbon. It's velvety smooth and topped with completely irresistible whipped cream! Here are more reasons to love it:
- Simple. Making pudding from scratch may sound fancy, but it's actually very easy. All it takes is one strict And a whisk. Sorry, box pudding mix, this party is full!
- Rich and buttery. Bourbon and brown butter make an already rich and delicious butterscotch pudding even richer. It's like a big, comforting, buttery caramel hug with a boozy twist.
- Smooth silky. A quick turn in the blender gives this flavor-packed pudding recipe an incredibly smooth and creamy texture.
- Go ahead. Your butterscotch pudding needs time to cool and set in the fridge. This is the perfect make-ahead dessert for parties and holidays.
Materials you will need
Here's an overview of what you'll need, along with some notes. Scroll to the recipe card at the bottom of the post for a printable ingredient list.
- Heavy cream and milk – For the creamiest homemade pudding, be sure to use full-fat heavy cream and whole milk (2% also works).
- Vanilla – Real vanilla extract has the best flavor. Skip the vanilla imitation!
- bourbon – Just one spoon is enough to deepen the taste. Another option is brandy or another type of whiskey. If you prefer to make this dessert without alcohol, feel free to omit it or add a small amount of rum extract.
- Egg yolk – Emulsified egg yolks form the custard base.
- Cornstarch – To thicken the pudding.
- butter – For Browning. You can use salted or unsalted butter.
- brown sugar – Light or regular brown sugar. You can also use granulated sugar but the flavor will not be caramelized.
How to Make Bourbon Butterscotch Pudding
There are only a few simple steps to making this creamy bourbon butterscotch pudding from scratch. Scroll to the recipe card for printable instructions.
- Combine pudding ingredients. Begin by whisking together the cream, milk, vanilla, bourbon and a pinch of salt. In a separate bowl, whisk the egg yolks with the cornstarch.
- Make the brown butter. Next, melt the butter in a saucepan. As it continues to cook, swirl and stir until the butter darkens in color. Once it turns brown, the butter will give off a nutty aroma. Stir in the brown sugar and let it dissolve.
- Prepare the pudding. Gradually add the prepared cream mixture. Don't stop whispering! Let the mixture cook for about 5 minutes. As soon as it boils, take the saucepan off the heat. Keep whisking in the egg yolks until the mixture is free of any lumps.
- Thicken the pudding. Put the pan back on the heat. Continue to whisk and heat the pudding for a further 5 minutes until thickened.
- mix up Finally, add the pudding to a blender and blend it a few times to get it silky smooth. Next, divide the butterscotch pudding between individual ramekins. Put everything in the fridge to chill.
Tips for success
Feeling inspired to try homemade pudding? You will not regret it. Here are some tips and tricks for best results:
- Keep stirring. Do your best to stir the pudding constantly while it heats up. Otherwise, the mixture may stick to the pan.
- Chill the pudding thoroughly. Allow the prepared butterscotch pudding to chill in the refrigerator for at least 3 hours before serving. That way it's cold and creamy.
- Stir before serving. Give your homemade pudding a quick stir before serving.
- Serve with whipped cream. Top individual servings with a fluffy dollop of whipped cream or crème fraîche for the perfect finishing touch, and dig in!
- More toppings. This pudding is also delicious with a sprinkle of flaked sea salt, a homemade drizzle. Caramel sauceor crushed gingersnap cookies.
How to Store Pudding
- Keep in fridge. Store any leftover bourbon butterscotch pudding in an airtight refrigerator for up to 5 days. I recommend pressing a piece of plastic wrap directly against the surface of the pudding to prevent a film from forming.
- To freeze. I do not recommend freezing leftover pudding as the texture becomes grainy when thawed.
More butterscotch recipes
description
This is homemade Bourbon Butterscotch Pudding A creamy stovetop pudding recipe filled with buttery caramelized flavor and a touch of spicy spice.
- 2 1/2 cups heavy cream
- 1 cup Milk (whole or 2%)
- 1 tsp Vanilla extract
- 1 tbsp + 1 tsp bourbon*
- 1/2 tsp kosher salt
- 6 Egg yolk
- 1/4 cup Cornstarch
- 1/4 cup butter
- 2/3 cup Packed light brown sugar
- In a large bowl, combine the heavy cream, milk, vanilla, bourbon, and salt. Stir to combine and set aside.
- In a small bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.
- Melt the butter in a medium saucepan over medium heat and continue to cook until the butter turns a golden amber color, swirling or stirring the pan, so the butter doesn't burn. Add the brown sugar to the brown butter and stir until combined. Continue cooking until the sugar dissolves, about 2 minutes. Gradually add the cream mixture, whisking constantly. Cook the mixture, stirring frequently, over medium heat for about 5 minutes until the mixture begins to boil. Remove from heat.
- Slowly whisk in the egg yolk mixture until just combined (the mixture may seem to form small lumps, but will just stay in the batter) and return the mixture to medium heat and whisk constantly until the pudding thickens, about 5 minutes.
- When the pudding has thickened, transfer it to a blender and pulse briefly until smooth.
- Pour pudding into individual ramekins and chill until set, about 3 hours.
- Serve topped with whipped cream.
Comment
Store airtight in the refrigerator for up to 5 days
*You can omit the bourbon or add 1/2 tsp rum extract.
