Butterscotch Pudding Recipe

Course: Dessert, pudding

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 380kcal

Velvety butterscotch pudding is an absolute treat when you're craving a touch of sweetness without any fuss.

In a large saucepan set over medium-high heat, melt the butter. Add the brown sugar and simmer for 4-5 minutes, stirring constantly, until the sugar is melted, caramelized, and fragrant.
6 tablespoons unsalted butter, 1 cup brown sugar
Reduce the heat to medium-low, then whisk in the heavy cream, followed by the milk. Simmer until heated through.
1¼ cups heavy cream, 2 cups whole milk
Place the egg yolks in a mixing bowl. Slowly pour in ½ cup of the hot milk mixture, whisking constantly, to temper the eggs. Add the cornstarch and salt and whisk well, then pour the mixture back into the saucepan and return the pan to low heat.
3 large egg yolks, 3 tablespoons cornstarch, ¼ teaspoon kosher salt
Bring the mixture to a low boil for about 1 minute, whisking constantly, until thickened. (Be careful, the mixture will bubble and pop!)
Remove the pudding from the heat and whisk in the vanilla and bourbon (if using). Allow it to cool for 5 minutes, then divide it into 6-8 dessert cups, press plastic wrap to the tops of each, and chill for at least 2 hours or overnight.
½ tablespoon bourbon, 1½ teaspoons pure vanilla extract
Serve chilled with whipped cream and toffee bits, if desired.
Whipped cream, Toffee bits

Use a heavy-bottomed saucepan so that the pudding cooks evenly without scorching.
Although it may be harder to tell when the caramel is done, dark brown sugar will lend the richest, most decadent flavor. Use an instant-read thermometer if using dark brown sugar.
Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
Chill the pudding for at least 2 hours before enjoying.
Nutritional information does not include optional ingredients.

Storage: Store butterscotch pudding in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.