If you’re craving a comforting dessert that takes you back to simpler times, this Old Fashioned Butterscotch Pudding is a must-try. Made from scratch with simple ingredients, this pudding boasts a deep caramel flavor, velvety texture, and just the right amount of sweetness to satisfy any dessert lover.
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Ingredient Tips & Equipment Information
Ingredient Tips
- Butter: Use high-quality unsalted butter for the best flavor.
- Brown Sugar: Light brown sugar works well, but dark brown sugar can be used for a deeper molasses flavor.
- Vanilla Extract: Always go for pure vanilla extract to enhance the pudding’s flavor.
- Milk: Whole milk is recommended for a creamy consistency, but you can mix in a bit of heavy cream for extra richness.
Required Equipment
- Medium-sized saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Heatproof ramekins or serving bowls
Measuring Tips
- Level off your measuring cups and spoons for accuracy.
- Use a digital kitchen scale for precise measurements, especially when measuring brown sugar.
How to Make Old Fashioned Butterscotch Pudding
- Melt butter in a medium saucepan over medium heat. Stir in the brown sugar and cook until it begins to caramelize.
- Gradually whisk in milk and cream, ensuring no lumps form. Heat until warm but not boiling.
- In a separate bowl, whisk together egg yolks and cornstarch. Slowly add the warm milk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract. Pour into ramekins and let cool. Refrigerate for at least 2 hours before serving.
FAQ
Can I use a different type of milk?
Yes, you can use almond milk or oat milk for a dairy-free version, but the texture may be slightly less creamy.
Can I make this gluten-free?
Absolutely! This recipe is naturally gluten-free as it doesn’t require any flour.
How long will it last?
Stored in an airtight container in the refrigerator, this pudding will stay fresh for up to 4 days.
Can I double the recipe?
Yes, you can double the ingredients. Just make sure your saucepan is large enough to handle the increased volume.
Can I freeze the pudding?
It’s not recommended, as freezing can alter the creamy texture.
More Tips for Making Old Fashioned Butterscotch Pudding
- Decoration: Garnish with whipped cream, caramel sauce, or a sprinkle of sea salt for a gourmet touch.
- Variations: Add a splash of bourbon for an adult-friendly twist or a pinch of cinnamon for a warm, spiced flavor.
- Shortcuts: Use a store-bought caramel sauce to replace the homemade butterscotch base if you’re short on time.
- Pairings: Serve with a side of shortbread cookies or fresh berries for a delightful contrast.
Troubleshooting
- Pudding too runny: Ensure the pudding is cooked long enough for the cornstarch to activate.
- Pudding lumpy: Strain the pudding through a fine-mesh sieve before chilling.
- Burnt sugar taste: Stir continuously and keep the heat on medium to prevent the sugar from burning.
More Dessert Recipes
Recommended Equipment & Ingredients
Old Fashioned Butterscotch Pudding
Indulge in the nostalgia of Old Fashioned Butterscotch Pudding. This rich, buttery, homemade dessert is easy to make and perfect for any occasion.
Ingredients
- 3 tablespoons unsalted butter
- 1 cup light or dark brown sugar packed
- 2 cups whole milk
- ½ cup heavy cream
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Optional: Sea salt or whipped cream or caramel drizzle for garnish
Instructions
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until melted and bubbling, about 2 minutes.
- Gradually whisk in milk and cream. Heat until steaming but not boiling.
- In a small bowl, whisk together cornstarch and egg yolks until smooth.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan. Cook over medium heat, stirring continuously, until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract.
- Pour into individual ramekins. Let cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve chilled with desired toppings.
Notes
- For a deeper butterscotch flavor, cook the butter and sugar mixture a bit longer until it darkens in color.
- Make sure to whisk constantly during cooking to avoid lumps.
- Chill the pudding completely before serving for the best texture.
- Unsalted butter
- Light or dark brown sugar
- Whole milk
- Heavy cream
- Cornstarch
- Egg yolks
- Pure vanilla extract
- Optional: Sea salt, whipped cream or caramel drizzle for garnish
