Butterscotch Pudding Recipe
This rich and creamy Butterscotch Pudding recipe features a smooth blend of dark brown sugar, whole milk, and egg yolks cooked to perfection on the stovetop. Enhanced with butter and vanilla extract, this dessert is a delightful treat that sets beautifully in the refrigerator for a luscious finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3/4 cup dark brown sugar (packed)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Whisk dry ingredients: In a medium saucepan, combine the dark brown sugar, cornstarch, and salt, whisking together until evenly mixed.
- Incorporate milk: Gradually whisk in the whole milk to the dry mixture, ensuring no lumps form.
- Cook mixture: Place the saucepan over medium heat and stir constantly with a whisk as the mixture heats. Continue cooking until it thickens and reaches a gentle boil.
- Temper egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour approximately 1/2 cup of the hot milk mixture into the yolks, whisking continuously to prevent curdling.
- Combine yolks and pudding base: Return the tempered egg yolks to the saucepan and whisk quickly to mix thoroughly.
- Thicken pudding: Continue cooking the mixture over medium heat for about one more minute, stirring constantly until the pudding becomes smooth and thickened.
- Add butter and vanilla: Remove the pan from the heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and silky.
- Chill pudding: Pour the pudding into a bowl or individual serving dishes. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours until fully set and chilled.
Notes
- Ensure constant stirring during cooking to prevent lumps and scorching at the bottom of the pan.
- Tempering the yolks is essential to avoid scrambling when adding the hot liquid.
- Covering the pudding surface with plastic wrap helps maintain a smooth texture by preventing skin formation.
- For a dairy-free version, substitute whole milk and butter with coconut milk and vegan butter alternatives.
- Leftover pudding can be stored in the refrigerator for up to 3 days.
Keywords: Butterscotch pudding recipe, creamy pudding, stovetop pudding, homemade butterscotch dessert, easy pudding dessert
Find it online: https://thefoodrecipe.com/butterscotch-pudding-recipe/
