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Four glasses of homemade butterscotch pudding, topped with a layer of salted caramel, a dollop of whipped cream, and crunchy toffee bits, presented on a dark surface with a pink cloth.
A close-up of a spoon scooping into a glass of creamy butterscotch pudding, revealing its smooth texture and the rich, glistening salted caramel topping.
A close-up of a spoon in a glass of butterscotch pudding, showing the creamy pudding, a layer of salted caramel, whipped cream, and scattered toffee bits.
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homemade Butterscotch Pudding

the outstanding flavors of caramelized brown sugar and butter with vanilla and 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

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.#enjoyeating #pudding #foryoupageofficiall #mainpage #homemaderecipes

2024/11/13 Edited to

... Read moreButterscotch pudding is a delightful dessert that's loved by many for its rich, sweet, and buttery flavor. The key to achieving that perfect creamy texture is in the careful cooking of the brown sugar and the slow addition of the cream to prevent the egg yolks from scrambling. To enhance the flavor, consider using high-quality bourbon or rum, which complements the butterscotch beautifully. For variations, you can infuse the pudding with different flavors by adding espresso or chocolate for a mocha twist, or citrus zest for a refreshing note. Experimenting with toppings can also elevate your pudding - think about garnishing with chocolate shavings, crushed cookies, or even fresh fruit. Refrigerating the pudding is essential as it allows the flavors to meld and the texture to firm up, making each bite absolutely divine. This dessert is perfect for impressing guests at dinner parties or enjoying as a comforting treat at home. Embrace the nostalgia and creativity of making this homemade butterscotch pudding, and enjoy every bite of this sumptuous dessert!