Homemade Butterscotch Pudding Recipe
If you've never tried homemadepudding recipes, you've never really tried pudding. Theartifiical snack packs are not really pudding, and the instant jello puddingdoesn't hold a candly to this butterscotch pudding recipe!Learn how to make homemade butterscotchpudding from scratch for a truly delicious and satisfyingdessert your whole family will love!
Servings 6 people
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 3 large eggs yolk only
- 2 Tablespoons cornstarch
- 3/4 cup brown sugar packed
- 3 Tablespoons water
- 1/2 teaspoon salt
- 3 Tablespoons butter softened
- 1 teaspoon pure vanilla extract
- Optional topping: salted caramel, Heath Bar toffee bits, homemade whipped cream
Instructions
- I like to do a little prep on this recipe. Mix the whole milk and heavy cream in a bowl. In a second bowl, whisk together 3 large egg yolks and cornstarch.
- Whisk the 3/4 cup packed brown sugar, 3 Tablespoons water, and 1/2 teaspoon salt together in a mediumheavy duty saucepan over medium heat. Now, without stirring, allow the mixture to cook and lightly brown until it bubbles, about 5-6 minutes. Itshould begin to smell caramelized at that point.HINT: If you prefer to be more exact and have a candy thermometer, you wantit to be around 240°F (116°C).
- Slowly and carefully whisk milk mixture into the hot sugar mixture. It will sizzle and may splatter, so pour in slowly.Cook on medium heat until the mixture begins to boil once again.
- Once the mixture on the stovetop is boiling, remove about 1/2 cup of the mixture and, quickly and carefully whisk the 1/2 cup of the hot mixture intothe egg yolks.HINT: Keep those egg yolks moving so they don’t scramble.
- Now pour the egg yolk mixture into the pot and whisk together. Turn the heatdown to low as the pudding begins to bubble and thicken. Continue whisking andcooking for 1 minute or until it is the correct consistency. Remove from heat and stir in 3 Tablespoons softened butter and 1 teaspoon pure vanilla extract. Cool for 5 minutes, then pour into serving glasses or bowls.
- Cover the bowl (s) tightly with plastic wrap to prevent a skin from forming.Refrigerate for 4-6 hours or overnight until chilled and thickened. Serve with optional toppings. Cover and store leftovers inthe refrigerator for up to 4 days.