How to Make Butterscotch Pudding From Scratch

How to Make Butterscotch Pudding from Scratch.
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Make Butterscotch Pudding From Scratch!

Learn how to make butterscotch pudding from scratch! This homemade classic has a more refined flavour than store bought brands, making it the perfect grownup comfort food for those feeling nostalgic about their chilhood. Butterscotch pudding has never been this delicious!
Butterscotch, first made from molasses in mid-19th century Yorkshire, is a mixture of caramelized brown sugar and butter. This recipe adds vanilla and some rum for an extra kick!
Adapted from Cook's Illustrated magazine.
Skill Level
Advanced
Course
Dessert
Cuisine
English 
Serves
8
Skill
Advanced
Course
Dessert
Cuisine
English 
Serves
8
INGREDIENTS
RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
INSTRUCTIONS
 
  • 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).
    Making butterscotch pudding from scratch.
  • Remove saucepan from the burner and pour in 1/4 cup cream into caramel, stirring well. It will bubble vigorously; don't be alarmed. Whisk the mixture until smooth.
  • Return saucepan to medium heat and slowly whisk in 3/4 cup cream and 2 cups milk.
  • Warm 1/4 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.
  • 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.
  • Cover with parchment paper, in order to prevent a layer of skin from developing. Refrigerate for at least 3 hours. Enjoy!
INGREDIENTS
RECOMMENDED KITCHEN EQUIPMENT
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INSTRUCTIONS
 
  • 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).
    Making butterscotch pudding from scratch.
  • Remove saucepan from the burner and pour in 1/4 cup cream into caramel, stirring well. It will bubble vigorously; don't be alarmed. Whisk the mixture until smooth.
  • Return saucepan to medium heat and slowly whisk in 3/4 cup cream and 2 cups milk.
  • Warm 1/4 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.
  • 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.
  • Cover with parchment paper, in order to prevent a layer of skin from developing. Refrigerate for at least 3 hours. Enjoy!

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Sandra
1 year ago

5 stars
Yum. This looks so goooooood ?

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