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Classic Butterscotch Pudding
Traditional dish · American
A rich and creamy classic butterscotch pudding made from scratch with brown sugar, butter, and cream for a deeply satisfying dessert.
Ingredients
- Dark brown sugar1 cup
- Unsalted butter1/2 cup
- Heavy cream2 cups
- Milk1 cup
- Egg yolks4 large
- Cornstarch3 tablespoons
- Vanilla extract1 teaspoon
- Salt1/4 teaspoon
Steps
- 1
In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar until smooth.
- 2
Gradually whisk in the heavy cream and milk until well combined.
- 3
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- 4
Slowly temper the egg yolk mixture by whisking about 1 cup of the hot cream mixture into it. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- 5
Cook over medium-low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- 6
Remove from heat and stir in the vanilla extract and salt.
- 7
Pour the pudding into individual serving dishes or a larger bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- 8
Chill in the refrigerator for at least 2 hours, or until firm.
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