Description
This homemade butterscotch pudding recipe offers a rich, creamy dessert with a deep caramel flavor made from melting butter and sugars, thickened with cornstarch, and enhanced by vanilla. Perfect for a comforting treat that serves four.
Ingredients
Scale
For the Butterscotch Pudding
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 3 tablespoons cornstarch
- Pinch of salt
Instructions
- Preparation: Gather and measure all ingredients for easy access throughout the cooking process to ensure smooth preparation.
- Melt Butter and Sugars: In a medium saucepan over low heat, melt the unsalted butter with granulated and brown sugars until the mixture becomes bubbly and fragrant, creating the signature butterscotch flavor.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring continuously to prevent lumps and ensure a smooth base.
- Mix Cornstarch and Salt: In a small bowl, combine cornstarch and a pinch of salt with a splash of cold milk to form a slurry, then add this mixture to the warm milk and butter mixture while stirring vigorously to evenly incorporate the thickening agent.
- Cook Until Thickened: Increase the heat to medium and cook, stirring constantly for about 5-7 minutes, until the pudding thickens to a creamy, custard-like consistency.
- Finish and Chill: Remove the saucepan from heat, stir in the pure vanilla extract for aroma and depth, then pour the pudding into serving bowls. Allow to cool slightly before refrigerating to chill and set fully.
Notes
- Constant stirring during cooking prevents lumps and burning.
- Use whole milk and heavy cream for the richest texture and flavor.
- The pudding will thicken further as it cools in the refrigerator.
- For a vegan version, substitute dairy ingredients with plant-based alternatives, though flavor profile might vary.
- Store leftovers covered in the refrigerator for up to 3 days.
