How to Make Homemade Butterscotch Pudding
Homemade butterscotch pudding is a delightful dessert, perfect for satisfying any sweet tooth craving. With its rich and creamy texture, this pudding is a luxurious treat that’s surprisingly simple to make. Whether enjoyed as an after-dinner indulgence or a midday snack, it brings a comforting sweetness to the table that’s hard to resist.
Growing up, our family gatherings always featured my grandmother’s famous butterscotch pudding. The aroma of melting butter and brown sugar brought everyone to the kitchen, eager to steal a taste before it was even ready. The tradition has carried on, and making this pudding now reminds me of those joyous afternoons, crowded around the table, each spoonful bringing back cherished memories.
Why You’ll Love This Recipe
This recipe stands out due to its simplicity and incredible flavor profile. It requires just a handful of ingredients, making it accessible for any home cook. The butterscotch flavor is both nostalgic and timeless, offering a sense of coziness and warmth in every bite. Not to mention, this pudding doesn’t need any special equipment—just a saucepan and some whisking action.
Ingredients Notes
- Butter: Use unsalted butter for precise control over the flavor.
- Brown Sugar: Light or dark brown sugar will both work; dark sugar gives a deeper molasses flavor.
- Heavy Cream: Essential for that creamy texture; do not substitute with milk.
- Cornstarch: This thickening agent provides the perfect pudding consistency.
- Vanilla Extract: Use pure vanilla extract for a rich, authentic flavor.
Recipe Steps
Step 1
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved, creating a smooth caramel-like mixture.
Step 2
Slowly pour in the heavy cream, whisking continuously until well incorporated. Ensure the mixture is smooth and free of lumps.
Step 3
In a small bowl, mix cornstarch with a bit of water to create a slurry. Whisk this into the saucepan with the mixture to thicken. Continue stirring as it simmers.
Step 4
Remove from heat once it has thickened and add the vanilla extract, stirring to combine. Allow the pudding to cool slightly.
Step 5
Pour the pudding into serving dishes. Chill in the refrigerator for at least two hours before serving. Enjoy with a dollop of whipped cream, if desired.
Storage Options
Store leftover pudding in the refrigerator, covered with plastic wrap directly on the surface to prevent a skin from forming. It will keep well for up to three days. For longer storage, transfer the pudding to an airtight container and freeze. Thaw overnight in the refrigerator and stir well before serving.
Variations & Substitutions
For a deeper flavor, try adding a pinch of sea salt to the pudding. If you need a dairy-free version, coconut milk can replace heavy cream, though the flavor will be subtly altered. For a fun twist, fold in some crushed toffee or caramel bits before chilling the pudding.
Frequently Asked Questions
Can I use granulated sugar instead of brown sugar? While granulated sugar can technically be used, it won’t provide the same rich, molasses-infused flavor as brown sugar, which is key to authentic butterscotch taste. Stick with brown sugar for the best results.
What do I do if my pudding is too runny? If the pudding hasn’t thickened as expected, you can return it to low heat and whisk in a bit more cornstarch slurry. Be careful not to add too much at once, and allow the mixture to simmer until it reaches the desired consistency.
Can I make this pudding ahead of time? Absolutely! This pudding can be made a day in advance and stored in the refrigerator. It will set up nicely overnight and is perfect for preparing ahead of special occasions or busy evenings.
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How to Make Homemade Butterscotch Pudding
IngredientsÂ
Main Ingredients
- 1 cup brown sugar packed
- 2 tbsp cornstarch
- 1 tsp salt
- 2 cups milk whole
- 1 tbsp butter unsalted
- 1 tsp vanilla extract
Instructions
Preparation Steps
- In a medium saucepan, combine brown sugar, cornstarch, and salt.
- Gradually whisk in milk, making sure there are no lumps.
- Cook over medium heat, stirring constantly, until mixture thickens and starts to boil.
- Remove from heat and stir in butter and vanilla extract.
- Pour into individual serving dishes and chill until set, about 2 hours.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
