Homemade Butterscotch Pudding
We love a good pudding recipe, especially when it’s made 100% from scratch! Butter and brown sugar come together to create a dreamy and authentic butterscotch flavor in this butterscotch pudding recipe. What’s more, it feels good to know exactly what ingredients go into making this classic homemade dessert!
Pudding is a great treat all alone, adorned with a dollop of homemade whipped cream, or as a component to your favorite dessert. Layer the gooey goodness in a parfait or fill pie shells to make decadent cream pie. It’s so versatile!
Want to go above and beyond for your kiddo’s lunch box? Forgo the store-bought stuff and portion butterscotch pudding into mini to-go containers. Your kids will be the talk of the lunch table!
Variety is the spice of life and as such, we recommend making vanilla pudding and chocolate pudding too.
Homemade Butterscotch Pudding Recipe
Ingredients
- 1 1/2 cups brown sugar
- 6 Tbsp cornstarch
- 1/4 tsp salt
- 7 egg yolks
- 3 cups whole milk
- 3 Tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 tsp butterscotch extract, optional
Instructions
- In a medium-sized saucepan, mix together the brown sugar, cornstarch and salt (off the heat). Add the egg yolks and whisk until the starch is completely dissolved. Add the milk and whisk until smooth and everything has dissolved.
- Transfer the saucepan to the stove and cook over medium heat, whisking constantly, until liquid thickens and comes to a bubble. When the first bubble appears, turn the heat to low and stir vigorously for exactly 1 minute. Take off the heat and stir in the butter, vanilla and butterscotch extract.
- Transfer pudding to a bowl. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate at least 3 hours or overnight to chill completely. Just before serving, remove pudding form the fridge and whisk by hand or beat on medium speed just until smooth and creamy. Enjoy!
Notes
