Description
This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.
Ingredients
- 1 and 1/2 cups (360ml) whole milk
- 1 cup (240ml) heavy cream or heavy whipping cream
- 3 large egg yolks
- 2 Tablespoons cornstarch
- 3/4 cup (150g) packed dark brown sugar
- 3 Tablespoons water
- 1/2 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- optional but recommended: 1 Tablespoon scotch, rum, or bourbon
- optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream
Instructions
- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
- Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
- Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.
Notes
- Special Tools (affiliate links): Medium Heavy Duty Saucepan | Glass Mixing Bowls | Whisk | Candy Thermometer (optional) | French Wine Glasses (or regular bowls for serving)
- Whole Milk + Heavy Cream: I strongly recommend these two. You can try subbing both for the same amount of half-and-half, but I recommend sticking to the recipe for best results. Lower fat alternatives will yield a thinner pudding. I haven’t tested dairy-free alternatives, but let me know if you do! Milk and cream can be cold or room temperature, but the colder they are, the more they will splatter when added in step 3. To avoid a mess, room temperature is the better choice.
- Egg Yolks: Note that the photo above shows only 2 egg yolks, but additional recipe testing proved 3 egg yolks is the magic number. Here are recipes using egg whites.
- Dark Brown Sugar: For stronger flavor and darker color, I strongly recommend dark brown sugar instead of light brown sugar.
- Adapted from Mozza’s Butterscotch Budino