CookingTogether
Homemade Butterscotch Pudding
Deep caramelization of the dark brown sugar and butter is what gives this pudding its true butterscotch backbone. Cook the base until it bubbles dark and nutty before whisking in the dairy, and strain it before chilling for a perfectly smooth set.
- Time
- 30 min
- Serves
- 6
- Difficulty
- Medium
Ingredients 10
Steps 8
Whisk the cornstarch, egg yolks, and half a cup of the whole milk in a medium bowl until completely smooth. We do this first because once the caramel is ready, things move fast and you need your thickening base standing by.
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the dark brown sugar and kosher salt, stirring until it melts into a thick, bubbling paste.
Let the sugar mixture bubble and cook for about 3 to 4 minutes without walking away, as it will scorch quickly and turn bitter if you aren't paying attention. You want it to smell slightly smoky and look a shade darker, which builds that deep, authentic butterscotch flavor.
Slowly pour in the heavy cream and the remaining one and a half cups of milk while whisking constantly. The melted sugar will violently seize up into hard shards when the cold dairy hits it, but just keep whisking over the heat and it will melt right back into a smooth liquid.
Ladle about a cup of the hot liquid into your egg yolk mixture in a slow, steady stream while whisking vigorously. This warms the eggs up gently so they don't scramble when they hit the hot pan.
Pour the warmed egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the pudding thickens enough to coat the back of a spoon and you see the first slow bubble pop at the surface.
Continue to cook, whisking vigorously, at a full boil for 1 to 2 minutes to fully activate the cornstarch and deactivate the egg enzymes, then remove from the heat and stir in the vanilla and bourbon if you are using it.
Pour the pudding through a fine-mesh strainer into a large bowl or individual cups to catch any stray cooked egg bits. Press a piece of plastic wrap directly onto the surface of the pudding to stop a skin from forming, then chill in the fridge for at least 4 hours until fully set. Serve with a spoonful of softly whipped cream, if you like.
From Cooking Together · cookingtogether.app/recipe/jKGn0aP8YShnzyIwbfnq
