Butterscotch Pudding is one of my most favorite desserts. I can remember a time where you would have to buy butterscotch from the store and mix it with corn syrup, eggs, vanilla extract, and milk. Nowadays everything is easier: there are pre-made butterscotches on grocery shelves!
This is a blog about recipes with butterscotch pudding. It’s not the best, but it is not the worst. You should try it out for yourself.
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Homemade butterscotch pudding is a small spoonful of comfort, rich and creamy with strong caramel flavors. This dish is simple to prepare and tastes much superior than store-bought versions.
I usually always had pudding cups and a can of Reddi-Wip in my dorm room fridge while I was in college.
I mixed up some pudding and topped it with whipped cream for a simple dorm-room treat.
Even as an adult, I sometimes buy a snack carton of pudding for Elle to share. The vanilla and chocolate tastes are okay, but the butterscotch flavor is not.
To truly comprehend what butterscotch pudding was all about, I had to cook it myself. I actually understood it after making the handmade goods.
Butterscotch pudding is creamy and reminiscent of caramel in every aspect. Thankfully, it’s quite simple to create, so you can definitely give it a go!
BUTTERSCOTCH PUDDING: WHAT IS IT?
If the name “butterscotch” conjures up images of your grandmother and crinkly butterscotch candy wrappers, you’re not alone. You’re not far off the mark.
Butterscotch is a confection consisting mostly of brown sugar and butter. However, you don’t have to prepare the butterscotch candy to enjoy a butterscotch dessert.
When the predominant tastes in a dish are brown sugar and butter, as in butterscotch pudding, butterscotch is also used as a description.
Is there whiskey in butterscotch pudding?
Although the term “scotch” may lead you to believe that butterscotch pudding contains scotch whiskey, it does not!
Nobody knows where the “scotch” component of the phrase “butterscotch” originates from, it turns out. However, this dish is alcohol-free!
If you wanted to add bourbon to it, you could do it in the same manner I did with Baileys in my handmade chocolate pudding.
BUTTERSCOTCH PUDDING Instructions
This dish is quite simple to prepare. To create this, I tweaked my favorite vanilla pudding recipe, so you know it’ll be delicious!
Ingredients required
If you’ve never cooked butterscotch pudding before, you may be surprised to learn how basic the Ingredients are!
- Whole milk and heavy cream: Our pudding is made with a foundation of whole milk and heavy cream. If you simply want to use whole milk, your pudding won’t be as rich and creamy. In this recipe, I don’t advocate using low-fat or fat-free milk.
- Cornstarch is used to thicken the pudding.
- Egg yolks: In addition to thickening the pudding, egg yolks contribute to its velvety, creamy texture and mouthfeel.
- Dark brown sugar: This is where a lot of the flavor in this recipe comes from. The strong caramel aromas that we associate with butterscotch come from dark brown sugar. If you don’t have any dark brown sugar on hand, learn how to produce a brown sugar replacement.
- Unsalted butter is another important component of the butterscotch taste. The butter gives the pudding a lovely silkiness.
- Vanilla helps to tie everything together by rounding out the tastes.
- To offset the sweetness in this pudding, we just need a modest teaspoon of salt.
What you’ll need
The equipment required to produce this dish is easy, just like the Ingredients:
- Bowls, small
- Whisk
- a medium-sized saucepan
- Cups and spoons for measuring
When the pudding is done, you can either divide it out into tiny serving bowls or pour it into a bigger container and serve it from there. I prefer to serve it immediately away in little serving bowls for a nice look.
Creating this dish
You can prepare this pudding dish if you can whisk things together.
To form a slurry, mix together 14 cup of the milk and the cornstarch. Set this aside until we’re ready to add it to the heated pudding.
Combine the remaining milk, cream, salt, and brown sugar in a saucepan. Combine all of the Ingredients in a medium saucepan and heat until steaming, but not boiling.
In a separate bowl, whisk together the egg yolks while the milk mixture is cooking. Temper the egg yolks by gently pouring 12 cup of hot milk into them while whisking continually after the milk is boiling.
This will raise the temperature of the yolks, preventing them from scrambling when added to the pudding.
Toss the egg yolks into the heated milk, along with the cornstarch slurry you produced earlier. Continue to boil the pudding over medium heat, whisking frequently, until it thickens and begins to simmer.
Remove the pudding from the heat and add the butter and vanilla extract.
Pour the pudding into your preferred dish or bowls. Warm or cooled pudding may be served.
SUGGESTIONS FOR SERVING
My butterscotch pudding is best served with a dollop of handmade whipped cream. A dab of salted caramel sauce on top is also nice.
For a simple butterscotch pudding pie, divide it into tiny graham cracker crusts and top with whipped cream or Cool Whip.
This recipe may also be used to create simple pudding parfaits! In tiny bowls, layer graham cracker crumbs or gingersnap cookie crumbs. Pour the pudding, whipped cream, and caramel sauce over the top.
This quick butterscotch pudding will offer you all of the nostalgic warmth of grandma’s home, no matter how you serve it.
Ingredients
- 2 cups whole milk (distributed)
- cornstarch, 3 tablespoons
- 1 quart of thick cream
- 1 teaspoon of salt
- 1 cup sugar, dark brown
- three egg yolks
- 2 tablespoons butter, unsalted
- 1 teaspoon essence of vanilla
Instructions
- 14 cup milk, plus cornstarch, whisked together in a small basin Place aside.
- In a a medium-sized saucepan, whisk together the remaining milk, cream, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- In a separate small dish, whisk the egg yolks while the milk warms. When the milk is steaming, gently pour 12 cup of it into the egg yolks while stirring frequently. Return the egg yolk mixture to the saucepan slowly, then add the cornstarch mixture. Cook, whisking frequently, over medium heat until the sauce begins to simmer and has thickened.
- Remove the pan from the heat and add the butter and vanilla extract.
- Fill separate serving bowls with the sauce. Serve warm or refrigerate for several hours before serving with a sheet of plastic wrap on the top of the pudding to prevent a skin from developing. Whipped cream on top
Butterscotch Pudding is a dessert made with brown sugar, butter, eggs, and vanilla. This recipe contains no flour or cornstarch. It’s the perfect recipe for fall! Reference: butterscotch recipe.
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