Butterscotch Pudding
Butterscotch pudding gets its deep, rich flavor from cooking brown sugar and butter together until they caramelize before the cream and egg yolks are added. It sets into a smooth, spoonable pudding that can be made a day ahead and chilled until serving. Active cooking time is around 25 minutes, plus at least 2 hours to set.
Equipment
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Mixing Bowl
- Serving bowls
Ingredients
- 1 cup dark brown sugar packed
- 2 tablespoons cornstarch organic if possible
- 1 cup whole milk or substitute with plant-based milk
- 1 cup heavy cream for richness
- 2 tablespoons unsalted butter preferably European style
- 1 teaspoon vanilla extract
- ¼ teaspoon salt to taste
Instructions
- In a saucepan, whisk together the brown sugar, cornstarch, and salt until evenly blended.
- Slowly add the milk and cream, whisking continuously to prevent lumps.
- Place the saucepan over medium heat and continue stirring until the mixture thickens and begins to bubble, approximately 10-12 minutes.
- Once thickened, remove the saucepan from heat and stir in the butter and vanilla extract, until the butter is fully melted and combined.
- Allow the pudding to cool slightly before transferring it to individual serving bowls.
Notes
Tammy’s Tips:
- For a smokier flavor, consider using smoked sea salt instead of regular salt.
- To create a plant-based version, substitute dairy milk and cream with almond or coconut milk.
Nutrition
Calories: 516kcalCarbohydrates: 62gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 90mgSodium: 201mgPotassium: 224mgFiber: 0.04gSugar: 58gVitamin A: 1148IUVitamin C: 0.4mgCalcium: 162mgIron: 0.5mg
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