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How to Make Butterscotch Pudding From Scratch

How to Make Butterscotch Pudding from Scratch.
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Dreamfarm Supoon | Non-Stick Silicone Sit Up Scraping & Cooking Spoon with Measuring Lines | Red
Dreamfarm Supoon | Non-Stick Silicone Sit Up Scraping & Cooking Spoon with Measuring Lines | Red
  • STIR, SCRAPE, AND SERVE | Supoon is the world’s best cooking spoon! With its flat silicone tip, deep scooping head, and flexible squeegee sides, you can scrape your pan or bowl clean, leaving nothing behind and even less to clean up
  • MEASURES UP | Comes with 15ml tablespoon and 5ml teaspoon measurement lines. Now you can scrape, measure, stir, mix, scoop, and serve using one silicone spoon. With all these incredible features, the Supoon measures up to its name!
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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
Print Recipe
Skill
Advanced
Course
Dessert
Cuisine
English 
Serves
8
Print Recipe
INGREDIENTS
RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
bi-material saute spoon.
Sauté Spoon
best precision induction cooker - the Breville Polyscience Control Freak!
Precision Induction Cooktop ($$$)
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
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.

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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