| Yield: | 6 to 8 servings |
Ingredients
- 2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1 1/4 cups light brown sugar, packed
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
Instructions
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You’ll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn’t smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 385 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 0 g |
| Sugar | 38 g |
| Protein | 4 g |
| Cholesterol | 125 mg |
| Sodium | 127 mg |
Reviews
Love this recipe. Authentic butterscotch taste comes by using a candy thermometer and bringing the sugar mixture to 270 degrees…don’t try guessing. Perfection!
Superb. If you think butterscotch pudding comes in a boxed kit you’ve never tried real pudding. This recipe totally blows away the powdered kits.
Too sweet even though I cut the sugar to 1 cup. The consistency was a bit thinner than box pudding, even though it was set. Not a strong butterscotch flavor.
The pudding is, in my opinion, far too sweet to serve in the recommended portion sizes – I will make it again, but cut down on the sugar by perhaps half.
Followed the directions to the letter and burnt the sugar/butter mixture. 5-7 minutes is too long for this step– follow your instincts instead and take it off the heat as soon as you smell the butterscotch aroma. Or try another recipe– none of the others I looked at involve cooking the butter and brown sugar seperately from the milk.
Smooth, creamy, sweet, and delicious! This tastes like a richer, better version of the butterscotch pudding from a box that I enjoyed as a kid, and it’s just as easy to make. The recipe is very forgiving; I didn’t have any heavy cream so I used all whole milk and the texture is still great. I also followed the advice of a previous poster and replaced a little of the milk with butterscotch schnapps. I love this pudding by itself, but it’s also good with gingersnap cookies crumbled on top.
A simple pudding. I agree with the other reviewers that this pudding is too sweet. I cut the amount in half the first time I made it and I plan on decreasing it still. I’d say this is more of a caramel pudding. If you’re looking for that token butterscotch taste it’s not here. I also found that after the pudding set in the frig all the butter hardened and made the texture a little strange.
I’ll make this again as I really do love the caramel flavor but without the butter and much less sugar.
Just made this with my kids. First try we overcooked the butter & brown sugar, when added to the hotmilk it solidified into more of a candy. Second try it turned out perfectly. I did cut it to 1 cup of brown sugar and it is still plenty sweet. We added some chocolate chips while still hot. It’s good both hot & cold.
I love this recipe! When I make it I reduce it by 1/4 C milk and add 1/4 C butterscotch schnapps. mmm mmm
Very creamy texture and nice butterscotch flavor. I substituted and used 2% milk even for the heavy cream amount. A little sweet though, I’ll use less sugar next time (I will be making this again!) I like to drop some semi-sweet chocolate chips down into the pudding after I pour it into the individual dishes while it’s still hot. MMmmmmmmm!