Description
A rich, creamy butterscotch pudding made the old-fashioned way with dark brown sugar and real butter for deep caramel flavor. This comforting dessert is perfect served warm or chilled with whipped cream.
Ingredients
Scale
For the Crust:
- For the pudding:
- 3/4 cup packed dark brown sugar
- 2 tablespoons unsalted butter
- 2 1/2 cups whole milk
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- For topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. In medium saucepan over medium heat, melt butter. Add brown sugar and stir constantly for 3-4 minutes until sugar dissolves and mixture bubbles.
- 2. Slowly whisk in 2 cups milk (mixture will bubble vigorously). Heat until steaming but not boiling.
- 3. In separate bowl, whisk cornstarch, salt, and remaining 1/2 cup milk until smooth. Whisk in egg yolks.
- 4. Temper egg mixture by slowly pouring 1 cup hot milk mixture into yolks while whisking constantly.
- 5. Pour tempered mixture back into saucepan. Cook over medium heat, whisking constantly, until thick and bubbling (about 3-5 minutes).
- 6. Remove from heat, stir in vanilla. Pour through fine mesh sieve into serving dishes.
- 7. Press plastic wrap directly on pudding surfaces. Chill 4 hours or until set.
- 8. For topping: Whip cream with powdered sugar and vanilla until soft peaks form. Serve on pudding.
Notes
For authentic vintage flavor, use dark brown sugar rather than light. Pudding thickens more upon cooling. If skin forms, it’s traditional but can be avoided with the plastic wrap method.