Butterscotch Pudding Recipe

Ingredients:

• 1/2 cup unsalted butter
• 1 cup dark brown sugar, packed
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 2 teaspoons vanilla extract
• Whipped cream, for garnish (optional)
• Shaved chocolate or butterscotch chips, for garnish (optional)

Instructions:

Step 1: Prepare the Butterscotch Base

Melt the Butter:

In a medium, heavy-bottomed saucepan over medium heat, melt the unsalted butter, stirring occasionally to ensure even melting.

Add Brown Sugar:

Once the butter is fully melted, add the packed dark brown sugar. Stir continuously until the sugar dissolves and forms a smooth, thick mixture with the butter, creating the base for the butterscotch flavor.

Cook the Mixture:

Cook the butter and sugar mixture for 3-5 minutes, until it starts to bubble and turns a deep amber color. Be cautious to avoid burning, aiming for a rich, caramelized flavor.

Step 2: Combine Dry Ingredients and Milk

Mix Cornstarch and Salt:

In a small bowl, whisk together the cornstarch and salt to help thicken the pudding and enhance its flavor.

Add Milk and Cream:

Gradually whisk in the whole milk and heavy cream to the cornstarch mixture, ensuring no lumps form. Thoroughly combine these ingredients before adding them to the saucepan for a smooth pudding texture.

Step 3: Cook the Pudding

Combine Mixtures:

Slowly pour the milk and cream mixture into the saucepan with the butterscotch base, whisking constantly to prevent lumps and ensure a uniform consistency.

Heat and Thicken:

Increase the heat to medium-high and cook the mixture, whisking constantly, for about 5-7 minutes, until it thickens and coats the back of a spoon.

Step 4: Temper the Eggs

Whisk Egg Yolks:

Lightly whisk the egg yolks in a separate bowl. Tempering the yolks is crucial to prevent curdling when added to the hot pudding mixture.

Temper the Egg Yolks:

Gradually add a small amount of the hot butterscotch mixture to the egg yolks, whisking continuously to raise their temperature slowly and prevent scrambling.

Combine Mixtures:

Once tempered, slowly pour the egg mixture back into the saucepan, whisking constantly to maintain a smooth, creamy pudding.

Step 5: Final Cooking and Flavoring

Thicken the Pudding:

Continue cooking over medium heat, stirring constantly, for an additional 2-3 minutes until the pudding reaches a thick, custard-like consistency.

Add Vanilla Extract:

Remove the saucepan from heat and stir in the vanilla extract, enhancing the butterscotch flavor and adding a pleasant aroma.

Step 6: Chill and Serve

Transfer to Containers:

Pour the hot pudding into individual serving dishes or a large bowl. Let it cool slightly before covering with plastic wrap, placing the wrap directly on the pudding’s surface to prevent a skin from forming.

Chill:

Refrigerate the pudding for at least 2 hours, or until fully chilled, allowing it to achieve its final thickened texture.

Garnish and Serve:

Before serving, garnish with whipped cream and a sprinkle of shaved chocolate or butterscotch chips if desired, adding a touch of elegance and extra flavor.

Conclusion:

Butterscotch pudding is a decadent, comforting dessert that brings old-fashioned charm to any table. Its rich, caramelized flavor and velvety texture make it a favorite among all ages. This detailed recipe ensures you can recreate this classic treat with ease and confidence. Whether enjoyed plain or adorned with your favorite toppings, butterscotch pudding is sure to become a beloved staple in your dessert repertoire. Indulge in this delightful treat and savor the sweet satisfaction of homemade butterscotch pudding.