Butterscotch Pudding: the easy recipe you’ll love
Homemade Butterscotch Pudding is a simple recipe everyone will love. Sweet, smooth and creamy, this dessert combines a vanilla-bourbon pudding with butterscotch and whipped cream. Pudding is a traditional British dessert that stands out for its many varieties, from savory, sweet and with added alcohol. In this version, pudding On the other hand, butterscotch is sweet and salty like caramel, but you should usually melt brown sugar and butter to make it, while caramel calls for the combination of white sugar and water.
You need few ingredients to make this creamy and smooth butterscotch pudding. Serve it warm or cold at the end of the meal to impress your guests.
Homemade Butterscotch Pudding Ingredients
You don't need a lot of ingredients to make this butterscotch pudding recipe. Brown sugar and butter create butterscotch once combined, while cornstarch, salt, vanilla, bourbon, vanilla, milk and egg yolks are the ingredients for making the pudding. Whipped cream works as decoration.
How to make Butterscotch Pudding
Making a butterscotch pudding is easier than you might think. Start by whisking yolks and cornstarch and set aside. Combine brown sugar, butter, salt and water in a saucepan. Cook over medium heat for about 5 minutes or until it bubbles up without stirring, then pour in milk and heavy cream that you have previously mixed in a bowl. When it boils transfer about 1/2 cup of the mixture into the yolk-cornstarch one, keeping them moving to avoid scrambling them.
Pour the tempered eggs into the saucepan, whisk and cook until thick. Remove from the heat, add butter, vanilla extract and bourbon, keeping whisking. In some cups, pour in a little bit of caramel and the pudding, then let it chill in the refrigerator. Before serving, top with whipped cream and chocolate sprinkles.
Tips
Do not stir the brown sugar, water and salt mixture, so cook for about 5 minutes or until it bubbles.
Water helps brown sugar melt evenly, but you can also leave it out.
Make sure the pudding bubbles properly. If it doesn't, it means the cornstarch hasn't activated, so the pudding will struggle to thicken.
For a healthier butterscotch pudding, replace heavy cream with coconut cream.
For a microwave shortcut, place 2/3 cup of whole milk, e2 tbsp of gg, 2 tbsp of brown sugar, 2 tsp cornstarch, 1/4 tsp of vanilla extract and a pinch of salt in a microwave-safe mug. Stir well, add butter and cook in the microwave on high for a minute. Stir again and go on cooking for 30 seconds or until the mixture starts to bubble. Stir and go on cooking each 10 seconds for about three times. Transfer in the refrigerator, cover and let it chill for about 4 hours.
How to serve Butterscotch Pudding
Serve your butterscotch pudding cold once chilled in the refrigerator for at least 2 hours. You can also enjoy it warm right out of the saucepan, even if it will not be enough thick.
How to store Homemade Butterscotch Pudding
You can cover and store butterscotch pudding in the refrigerator for up to 4 days.
Instructions
Whisk the whole milk and heavy cream, and set aside. Repeat with the egg yolks and cornstarch.
Whisk the whole milk and heavy cream, and set aside. Repeat with the egg yolks and cornstarch.
In a heavy saucepan, whisk the brown sugar, water and salt. Let the mixture cook over medium heat for about 5 minutes or until it bubbles and reaches 116°C/240°F, without stirring. When the sugar begins to caramelize, add the milk mixture slowly without stopping stirring at any time.
In a heavy saucepan, whisk the brown sugar, water and salt. Let the mixture cook over medium heat for about 5 minutes or until it bubbles and reaches 116°C/240°F, without stirring. When the sugar begins to caramelize, add the milk mixture slowly without stopping stirring at any time.
Cook on medium heat until it boils, then transfer about 1/2 cup of the mixture into the egg yolks set aside. Mix to avoid scrambling the eggs. Pour the tempered eggs into the saucepan, whisk and cook until thick. Remove from the heat and add butter, vanilla extract and bourbon. Whisk until smooth.
Cook on medium heat until it boils, then transfer about 1/2 cup of the mixture into the egg yolks set aside. Mix to avoid scrambling the eggs. Pour the tempered eggs into the saucepan, whisk and cook until thick. Remove from the heat and add butter, vanilla extract and bourbon. Whisk until smooth.
Pour a little bit of caramel into a cup, then add the pudding. Let it chill in the refrigerator for about 4 hours or until thick.
Pour a little bit of caramel into a cup, then add the pudding. Let it chill in the refrigerator for about 4 hours or until thick.
Top with whipped cream and chocolate sprinkles. Serve and enjoy!
Top with whipped cream and chocolate sprinkles. Serve and enjoy!
