Get the Recipe:
Butterscotch Pudding
Homemade butterscotch pudding is delicious, quick and easy to make, and you probably have all of the things you need to make it on hand.
Ingredients
- 1/2 cup (100 g) firmly packed dark brown sugar
- 2 tablespoons + 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (360 ml) milk
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (28 g) unsalted butter, cut into cubes
- 1 1/2 teaspoons vanilla extract
- sweetened whipped cream and cocoa powder, for garnish
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Instructions
- Place the brown sugar, cornstarch, and salt in a heavy medium saucepan. Whisk to combine.
- Add about 1/2 cup of milk and whisk until combined. Add the remaining milk and cream, whisking to combine.
- Bring to a boil over medium heat, whisking frequently. Boil, whisking constantly, for 1 minute.
- Remove the pan from heat. Add the butter and vanilla, and whisk to combine.
- Pour the pudding into a bowl. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding.
- Refrigerate at least 2 hours before serving.
- If desired, garnish with sweetened whipped cream and cocoa powder.
Notes
- *Whole milk likely works best, but I've successfully made this many, many times with 2% milk.
- Recipe slightly adapted from Epicurious.
- Store in an airtight container in the refrigerator up to 3 days.
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