Butterscotch Pudding

Rich and creamy and flavored with caramelized sugar, butterscotch pudding is perfect for a party dessert or family dinner.
Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert or family dinner.

Pudding was huge when I was a kid.  Crack open a box, cook it up, chill and enjoy!  Some puddings didn’t even require cooking.  And don’t forget lunch box puddings.  Totally put a bagged lunch over the top. 

But growing up and cooking mostly homemade meant my kids never even tried pudding.  Until a recent birthday dinner turned that around. 

Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert or family dinner.

A late fall treat!

At the end of a delicious meal (at Milwaukee’s wonderful Bavette la Boucherie), I ordered a variety of desserts for us to share.  They were all wonderful, but a real standout was the butterscotch pudding.  I decided I needed to make it at home.

My version, thickened with egg yolk and cornstarch, is richer than my childhood pudding.  In fact, it was too rich at first, and I had to reduce the cream and increase the cornstarch, so it still tasted like pudding.

Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert or family dinner.

A layer of caramels tops this version.

A big part of the flavor actually comes in the first step, though–from browning the butter and brown sugar.  It’s a little tricky and some recipes omit this step.  But I tried it both ways and there was a noticeable flavor boost from the early caramelization.  

Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert or family dinner.

Served

The trick to this is to cook the sugar and butter until bubbly and caramel-smelling (about 240 F), then very slowly stir in milk.  The milk sputters, and the caramel hardens, but if you keep stirring and slowly adding milk you end up with a smooth liquid caramel base.

If you add the milk too quickly, the caramel gets very hard and the milk may curdle but you can rescue it by reheating, stirring until the caramel re-melts.  The very fine curdling becomes almost imperceptible in the final product.  Careful addition of the milk, however, should avoid the problem.

Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert or family dinner.

Mmm!

I usually serve my butterscotch pudding with whipped cream.  Sometimes I’ll add my homemade caramel syrup.  But it’s plenty good completely unadorned. 

This butterscotch pudding recipe serves six–or eight if you want petite servings.  But for pudding for two (or to practice), it will easily divides by 3.

Butterscotch Pudding
Serves 6
Rich and creamy, flavored with caramelized sugar and an optional hint of rum, butterscotch pudding is perfect for a party dessert of family dinner.
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Prep Time
10 min
Cook Time
15 min
Total Time
4 hr
Prep Time
10 min
Cook Time
15 min
Total Time
4 hr
396 calories
46 g
156 g
21 g
5 g
13 g
189 g
65 g
40 g
0 g
7 g
Nutrition Facts
Serving Size
189g
Servings
6
Amount Per Serving
Calories 396
Calories from Fat 186
% Daily Value *
Total Fat 21g
32%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg
52%
Sodium 65mg
3%
Total Carbohydrates 46g
15%
Dietary Fiber 0g
0%
Sugars 40g
Protein 5g
Vitamin A
17%
Vitamin C
0%
Calcium
17%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 Tablespoons butter
  2. • 1 cup brown sugar, dark if you have it
  3. • 3 Tablespoons water (just enough to help sugar dissolve)
  4. • 1 cup 1% milk (skim - whole all okay)
  5. • 1 teaspoon vanilla
  6. • 1 Tablespoon Bourbon or Rum (optional)
Thickening base
  1. • 3 egg yolks
  2. • ¼ cup cornstarch
  3. • 1 cup cream
  4. • 1 cup 1% milk (skim - whole all okay)
Instructions
  1. Prepare the Thickening base. Mix together cornstarch and egg yolk until smooth then whisk in 1 cup cream and 1 cup milk. Set aside.
  2. Melt the butter in a heavy saucepan over medium heat. Add water and sugar then stir just until sugar is dissolved. Without stirring, bring to a boil, then cook until darker brown and smelling like caramel (around 240 F on an instant read thermometer)
  3. Lower the heat and slowly whisk in the 1 cup milk. Initially, the milk will sputter, and the caramel harden, but if you add the milk slowly and stir, you will end up with a lukewarm liquid caramel.
  4. Whisk the thickening base into your liquid caramel. Increase heat to medium and cook, whisking, until pudding just reaches a boil. Stir in the vanilla and alcohol if using.
  5. Strain into a bowl, then pour into serving glasses. Cover with plastic wrap directly on the surface if desired to prevent a skin from forming and refrigerate until chilled and thickened.
beta
calories
396
fat
21g
protein
5g
carbs
46g
more
Art of Natural Living https://artofnaturalliving.com/

7 thoughts on “Butterscotch Pudding

  1. David Scott Allen

    I think a butterscotch pudding may be my favorite pudding of all time… I love your hint about how to add the milk to the hot caramel. I would’ve thought adding it quickly would’ve been better, but you’ve proven me wrong! Have a great weekend!

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