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How to Make Butterscotch Pudding from Scratch

How to Make Butterscotch Pudding From Scratch

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

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RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE

Best Sauté Spoon

bi-material saute spoon

This sauté spoon combines the solid rigidness of plastic with the soft protectiveness of silicone, making it best for sautéing in pans that you don’t want to scratch! Check out the Le Creuset Revolution Bi-Material Sauté Spoon on Amazon.

Yields8 Servings
DifficultyIntermediate
Yields8 Servings
Yields8 Servings

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

RECOMMENDED KITCHEN EQUIPMENT

Best Sauté Spoon

bi-material saute spoon

This sauté spoon combines the solid rigidness of plastic with the soft protectiveness of silicone, making it best for sautéing in pans that you don’t want to scratch! Check out the Le Creuset Revolution Bi-Material Sauté Spoon on Amazon.

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).

Making butterscotch pudding from scratch

2

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.

3

Return saucepan to medium heat and slowly whisk in 3/4 cup cream and 2 cups milk.

4

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.

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:

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A note about our kitchen equipment reviews:

All recommended kitchen equipment is based on a thorough review of the product and get constant use in the test kitchen. You can be confident you are getting quality kitchen tools when you follow the above recommendations.

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Sandra
Sandra
2 days ago

Yum! This looks so goooooood 😋

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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).

Making butterscotch pudding from scratch

2

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.

3

Return saucepan to medium heat and slowly whisk in 3/4 cup cream and 2 cups milk.

4

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.

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
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