Description
This Creamy Homemade Butterscotch Pudding recipe delivers a rich, velvety dessert made from scratch using simple pantry ingredients. The pudding is thickened on the stovetop with cornstarch and enriched with egg yolks, butter, and a touch of heavy cream for extra smoothness. It’s a classic American dessert that’s perfect for chilling ahead and topping with whipped cream or toffee bits.
Ingredients
Scale
Dry Ingredients
- 1/2 cup packed dark brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 2 cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for extra creaminess)
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt to blend well and remove any lumps.
- Add Milk and Heat: Gradually whisk in the whole milk until the mixture is smooth. Place the saucepan over medium heat and cook it, whisking constantly, until the mixture begins to thicken and bubble, which usually takes about 5 to 7 minutes.
- Temper Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk about half a cup of the hot milk mixture into the yolks to temper them, preventing them from scrambling when added back to the hot mixture.
- Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan. Continue cooking and whisking constantly for another 2 to 3 minutes until the pudding thickens to a creamy consistency.
- Finish and Chill: Remove the pan from heat and stir in the unsalted butter, vanilla extract, and heavy cream if using for extra creaminess. Pour the pudding into individual serving dishes and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Top with whipped cream, toffee bits, or a sprinkle of sea salt for added texture and flavor.
- This pudding can be made up to 3 days in advance and stored covered in the refrigerator.
