This Amazing Butterscotch Pudding is rich, decadent and undeniably butterscotch. It is simple to make with no extra steps for making a caramel as a base.
A few weeks ago, I could not shake the craving for butterscotch pudding. Could. Not. Shake. Blame pregnancy or the less than riveting task of assigning journal entries for not holding my attention. No matter the reason because the fact remains that I HAD TO create the most amazing butterscotch pudding recipe ever.
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Had to. It was not optional. A deep seated need.
It took a few tries and adjustments to get to the 'amazing' level of butterscotch pudding, but I did it. This version doesn’t require any complicated steps like creating a caramel with the brown sugar before making your custard like all the other recipes on the internet. No. Pregnant Lindsey has zero patience for such nonsense.
What is Butterscotch flavor?
I have read enough old cookbooks to know that traditional butterscotch candies or desserts do not actually contain any alcohol. The flavor comes from the combination of brown sugar and butter.
The butter gives it that smooth texture and rich flavor. The brown sugar gives it the depth of flavor. Together they make amazing butterscotch pudding magic!
Ingredients for the most amazing Butterscotch pudding
- Salt: The kosher salt is essential in this recipe. I would argue it is the most important ingredient! Ok, fine. Maybe not the most important but it does play a supporting role in balancing the flavors and all that sugar!
- Dark Brown Sugar: This is half of that butterscotch flavor. It is significantly more sugar than is in any of my other custards. You can reduce it but some of the flavor impact will be lost.
- Eggs and Cornstarch: The power of eggs and cornstarch come together to make a thick but smooth and amazing butterscotch pudding. I whisk my cornstarch in with the sugar and eggs to keep it from getting lumpy.
- Vanilla Extract: Vanilla extract compliments and augments the butterscotch flavor with out adding any alcohol.
- Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. You can reduce the butter but it will diminish the butterscotch flavor.
Make this Butterscotch Pudding your Own!
- Alcohol: You can add up to 1 ½ tablespoons of Scotch, whiskey, brandy or dark rum to this recipe. Just whisk it in after the butter.
- Butterscotch Pudding Pie: Pour this amazing butterscotch pudding in graham cracker or gingersnap pie crust for an easy pie! Top with lightly sweetened whipped cream and dessert is served.
- Butterscotch Trifle: Layer pudding, rum pound cake, whipped cream and gingersnaps for an easy, delicious dessert!
- Make Less: You can reduce this recipe in half with success. Less than that will be difficult to make lump-free. Be sure to choose a pot that is an appropriate size without too large of a base.
Butterscotch Pudding Storage Tips
Cool pudding with a piece of plastic over the surface to prevent a skin from forming. Once cool, wrap and store in the refrigerator for up to 7 days.
Pudding does not freeze, sadly. You’ll just have to eat it up! {But this butterscotch pudding is amazing, so it won't be a problem!}
Pastry Chef Tip
Prepare for some hard-core but well-worth-it whisking! 💪 Serve with a dollop of whipped cream to round out both the flavor and the beauty!
Recipe
Butterscotch Pudding
Ingredients
For the Pudding:
- 3 cups Dark Brown Sugar
- 3 tablespoons Cornstarch
- 1 teaspoons Salt
- 2 Eggs
- 3 cups Milk
- 1 tablespoons Vanilla Extract
- 6 tablespoons Butter (softened)
For the Whipped Cream:
- 1 cup Heavy Cream
- 1 tablespoons Confectioner’s Sugar
- ½ teaspoon Vanilla Extract
Instructions
- In a medium sauce pot whisk together the dark brown sugar, cornstarch, and salt.
- Whisk in eggs followed by milk. Cook over medium heat, whisking constantly, until bubbly and thickened. Continue whisking while it boils until the bubbles dissipate, then continue boiling for 1 minute.
- Remove from heat, stir in butter and vanilla extract.
- Strain into a bowl, individual cups or a plastic lined sheet pan. [If there are no lumps, then you don’t need to strain.]
- Cover with plastic and poke a few holes. Refrigerate or cool to room temperature and pipe into desired molds or bowls. Refrigerate until set.
- To keep completely smooth you should strain into an ice bath and cool actively with a whisk or spatula. This keeps it from clumping as it cools.
Video Instructions
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