Butterscotch Pudding
Silky, creamy butterscotch pudding made in just 10 minutes on the stove. Infused with caramelized brown sugar, butter, and vanilla, it can be enhanced with a splash of bourbon. Chill and serve with whipped cream or salted caramel for a decadent, everyday dessert that’s easy to prepare and irresistibly satisfying.
Equipment
- 1 Medium heavy-duty saucepan
- 1 Glass Mixing Bowl
- 1 Whisk
- 1 Candy thermometer (optional)
- 4 Serving glasses or bowls
Ingredients
- 1½ cups whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 2 tablespoons cornstarch
- ¾ cup packed dark brown sugar
- 3 tablespoons water
- ½ teaspoon salt
- 3 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon bourbon rum, or scotch (optional)
- Optional toppings: salted caramel toffee bits, whipped cream
Instructions
- Prepare the Dairy Base: In a medium mixing bowl, combine 1½ cups of whole milk with 1 cup of heavy cream. Whisk them together thoroughly until fully blended. Set this mixture aside at room temperature. Using room-temperature dairy will help prevent splattering when added to hot sugar in a later step.
- Mix the Egg Mixture: In a separate bowl, whisk together 3 large egg yolks and 2 tablespoons of cornstarch. Stir continuously until the mixture is smooth and pale yellow. Set aside; this will be used to thicken the pudding in a controlled way, preventing the eggs from curdling when exposed to heat.
- Caramelize the Brown Sugar: Place ¾ cup packed dark brown sugar, 3 tablespoons water, and ½ teaspoon salt in a medium heavy-duty saucepan. Turn the heat to medium and let the mixture cook without stirring. Watch closely as the sugar melts and begins to bubble. Over the next 5–6 minutes, it will darken to a rich caramel color and release a fragrant, toasty aroma. If desired, use a candy thermometer to check for 240°F (116°C) to ensure it’s fully caramelized.
- Slowly Incorporate the Dairy: Reduce the heat slightly. Gradually pour the milk and cream mixture into the caramel, whisking constantly. Add it slowly in a thin stream to prevent splattering and to allow the hot caramel to mix evenly with the dairy. The mixture will sizzle and may bubble vigorously—this is normal. Continue to cook over medium heat until it just begins to boil.
- Temper the Egg Yolks: Remove about ½ cup of the hot caramel-dairy mixture and, in a slow, steady stream, whisk it into the egg yolk mixture. This is called tempering and prevents the eggs from scrambling when added to the hot liquid. Make sure to whisk continuously until fully combined.
- Combine Egg Mixture with Caramel Base: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining caramel mixture, whisking constantly. Keep the heat on low to medium-low. The pudding will immediately begin to thicken as the eggs heat. Continue whisking for 1–2 minutes until smooth and creamy.
- Finish with Butter and Flavorings: Remove the saucepan from heat. Stir in 3 tablespoons of softened unsalted butter until fully melted and incorporated. Then add 1 teaspoon pure vanilla extract and, if using, 1 tablespoon of bourbon, rum, or scotch. Stir thoroughly to combine all flavors. At this point, the pudding should be luxuriously smooth, glossy, and thickened to perfection.
- Cool Before Serving: Allow the pudding to cool for about 5 minutes at room temperature. This ensures it won’t sweat when covered with plastic wrap.
- Chill the Pudding: Transfer the pudding into serving glasses or bowls. Cover each surface tightly with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
- Serve and Garnish: Before serving, optionally top each pudding with salted caramel drizzle, toffee bits, or freshly whipped cream. Serve chilled for a decadent, creamy, and indulgent dessert experience. Store any leftovers in the refrigerator for up to 4 days.
Notes
- Dairy Choices Matter: Use whole milk and heavy cream for the richest, creamiest pudding. Lower-fat alternatives may produce a thinner texture.
- Egg Yolks Are Key: Three yolks provide the perfect balance of protein and richness. Fewer yolks may make the pudding less creamy.
- Sugar Selection: Dark brown sugar enhances depth of flavor and color. Light brown sugar works but results in a lighter taste.
- Tempering Eggs Prevents Scrambling: Always whisk a small portion of hot mixture into the egg yolks before combining with the pot to avoid curdling.
- Plastic Wrap Technique: Pressing wrap directly onto the pudding’s surface prevents an unwanted skin from forming.
- Optional Boozy Flavor: A splash of bourbon, rum, or scotch adds warmth and complexity but can be omitted for a kid-friendly version.
