How to Make Butterscotch Pudding From Scratch

CategoryCuisineCooking MethodTags, , DifficultyIntermediate

Learn how to make butterscotch pudding from scratch with this grownup version of the childhood classic. Adapted from Cook’s Illustrated magazine.

Rating

Share this recipe:

Share this recipe:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Yields8 Servings
How to Make Butterscotch Pudding from Scratch  How to Make Butterscotch Pudding From Scratch butterscotch  How to Make Butterscotch Pudding From Scratch butterscotch

INGREDIENTS

12 tbsp butter
½ cup sugar
½ cup dark brown sugar, packed
¼ cup water
2 tbsp white corn syrup
1 tsp lemon juice
¾ tsp salt
1 cup heavy cream
2 ¼ cups whole milk (3.25%)
4 large egg yolks
¼ cup corn starch
2 tsp pure vanilla extract
1 tsp dark rum

INSTRUCTIONS

1

In a large saucepan, heat the butter, both sugars, water, corn syrup, lemon juice, and salt over medium‐low heat. Slowly melt the mixture. Continue heating the mixture, stirring frequently. Eventually, the mixture will bubble and become stringy. Continue cooking until it reaches 300°f (~15–20 minutes).

How to Make Butterscotch Pudding From Scratch Step1 1

2

Remove saucepan from the burner and pour in 14 cup cream into caramel, stirring well. It will bubble vigorously; don’t be alarmed. Whisk the mixture until smooth.

3

Return saucepan to medium heat and slowly whisk in 34 cup cream and 2 cups milk.

4

Warm 14 cup milk in microwave for ~30 seconds. Whisk together the egg yolks and cornstarch in large heat‐safe bowl, then slowly whisk in the warm milk.

5

Check on caramel mixture. Gradually increase heat. As soon as the mixture comes to a full boil and starts climbing the walls of the saucepan, pour all of the caramel mixture into the egg yolk, cornstarch, and milk mixture. Whisk vigorously until thickened. Add vanilla and rum, and continue whisking.

6

Cover with parchment paper, in order to prevent a layer of skin from developing. Refrigerate for at least 3 hours. Enjoy!

Share this recipe:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Ingredients

 12 tbsp butter
 ½ cup sugar
 ½ cup dark brown sugar, packed
 ¼ cup water
 2 tbsp white corn syrup
 1 tsp lemon juice
 ¾ tsp salt
 1 cup heavy cream
 2 ¼ cups whole milk (3.25%)
 4 large egg yolks
 ¼ cup corn starch
 2 tsp pure vanilla extract
 1 tsp dark rum

Directions

1

In a large saucepan, heat the butter, both sugars, water, corn syrup, lemon juice, and salt over medium‐low heat. Slowly melt the mixture. Continue heating the mixture, stirring frequently. Eventually, the mixture will bubble and become stringy. Continue cooking until it reaches 300°f (~15–20 minutes).

How to Make Butterscotch Pudding From Scratch Step1 1

2

Remove saucepan from the burner and pour in 14 cup cream into caramel, stirring well. It will bubble vigorously; don’t be alarmed. Whisk the mixture until smooth.

3

Return saucepan to medium heat and slowly whisk in 34 cup cream and 2 cups milk.

4

Warm 14 cup milk in microwave for ~30 seconds. Whisk together the egg yolks and cornstarch in large heat‐safe bowl, then slowly whisk in the warm milk.

5

Check on caramel mixture. Gradually increase heat. As soon as the mixture comes to a full boil and starts climbing the walls of the saucepan, pour all of the caramel mixture into the egg yolk, cornstarch, and milk mixture. Whisk vigorously until thickened. Add vanilla and rum, and continue whisking.

6

Cover with parchment paper, in order to prevent a layer of skin from developing. Refrigerate for at least 3 hours. Enjoy!

How to Make Butterscotch Pudding From Scratch

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.