Butterscotch Pudding – A delicious no bake dessert made by layering homemade butterscotch pudding, butterscotch sauce, and whipped cream. An elegant spin on a childhood favorite!
Butterscotch Pudding
Pudding is one of those guilty pleasures that I have always loved. Thick, creamy, and always delicious! After making packets of pudding for years, I tried my hand at making homemade banana pudding a few months ago and I have been exclusively making homemade pudding since then! One of my favorite varieties to make has been this butterscotch pudding, it has a rich flavor and it tastes incredible!
Common Questions About Making Butterscotch Pudding
What is butterscotch pudding?
Butterscotch pudding is a homemade pudding recipe made with dark brown sugar to help give it that deep butterscotch flavor and then it is served with additional butterscotch or caramel sauce.
What is butterscotch?
While caramel sauce and butterscotch sauce are very similar, the biggest difference comes down to how they are prepared. In caramel, you caramelize the sugar and then add in additional ingredients whereas butterscotch they are all cooked together and it typically uses dark brown sugar instead. It depends on the recipe but those are some general differences.
How do I make homemade pudding?
Making homemade pudding is surprisingly easy. You cook milk, heavy cream, egg yolks, sugar, and cornstach over medium-high heat while whisking constantly for 5-7 minutes. The pudding should thicken up and you can then add in the vanilla extract.
What other butterscotch recipes can I make?
Some of my other favorite butterscotch recipes include –
What can I top butterscotch pudding with?
I like to top it with –
- Salted caramel sauce
- Butterscotch sauce
- Butterscotch chips
- Homemade whipped cream
How many servings does this recipe make?
This recipe makes 6 servings.
How long does butterscotch pudding last?
The pudding can be kept covered with plastic in the fridge for up to three days.
Ingredient Notes –
- The combination of whole milk and heavy cream creates a thick and rich pudding that isn’t overly indulgent– I highly recommend the combination!
- Egg yolks thicken the pudding and add additional richness.
- Cornstarch also thickens the pudding!
- I’m using dark brown sugar but you can use light brown sugar if that’s what you have on hand.
- Water helps the brown sugar cook into a smooth sugar syrup.
- Salt enhances the butterscotch flavor in the pudding.
- Butter adds delicious flavor and mouthfeel to the pudding. Just make sure it gets fully whisked into the pudding before chilling.
- Vanilla enhances the sweetness and earthiness of the brown sugar.
Looking for more dessert recipes? Check these out!
Butterscotch Pudding
Butterscotch Pudding - A delicious no bake dessert made by layering homemade butterscotch pudding, butterscotch sauce, and whipped cream. An elegant spin on a childhood favorite!
Ingredients
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 2 tablespoons cornstarch
- 1 cup dark brown sugar
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 3 tablespoons butter (softened)
- 2 teaspoons vanilla extract
Instructions
- Whisk together the milk and cream in a measuring cup or bowl with a spout. Set aside.
- In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow - about 1 minute.
- Add the brown sugar, water, and salt to a high sided saucepan set over medium heat. Cook the mixture until it begins to bubble. Then, begin to swirl the mixture gently to ensure it doesn't burn - but don't stir it! Once the mixture is bubbling, cook for another 3-4 minutes or until the mixture reaches 240 degrees F.
- Next, remove the pan from heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully.
- Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam - about 2 minutes.
- Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don't scramble.
- Then whisk the egg yolk mixture back into the pot - again, pour slowly and whisk constantly!
- Cook for 2-3 minutes or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
- (Optional) Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg.
- Add the butter and vanilla to the pudding and whisk to combine.
- Place plastic wrap touching the surface of the pudding so it doesn't form a skin. Cool completely in the fridge - about 4 hours.
- To serve, place the pudding in a small bowl and top with butterscotch or caramel sauce and whipped cream.
- The pudding can be kept covered with plastic in the fridge for up to three days.
Never miss a Mildly Meandering recipe
Facebook / Instagram / Pinterest
Check out the web story for this recipe by clicking HERE.