Description
Put down the box. Making pudding from scratch is easier than you think, and this homemade butterscotch pudding is a creamy favorite.
Ingredients
Scale
- 1/4 cup cornstarch
- 1/2 tsp salt
- 2 1/4 cups milk
- 3 large egg yolks
- 4 Tbsp butter
- 1 cup dark brown sugar (packed)
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
- in a bowl combine the cornstarch and salt with 1/4 cup of the milk – you will need to scrape up the bits of cornstarch that stick to the bottom
- once fully combined, whisk the egg yolks into the milk/cornstarch mixture – set aside
- in a large saucepan with high sides, melt the butter over medium-high heat
- once melted, whisk in the brown sugar
- continue whisking until the butter and sugar are smooth and begin to bubble
- reduce the heat to medium-low and carefully whisk in the cream and remaining milk – it’s normal to get bits of sugar that harden when you add the cream, they will melt once the the cream and milk get hot
- when the sugar has melted and the cream/milk mixture is hot, add about a cup to the cornstarch/milk/egg mixture, and whisk
- add back the the saucepan and continue cooking until your pudding comes to a bowl (this should take 3-5 minutes) make sure to whisk non-stop to prevent burning and sticking
- boil pudding for 2 minutes (should be fairly thick already) remove from the heat and whisk in vanilla
- for an extra smooth texture, strain pudding using a fine mesh strainer paced over a large bowl (i never do this and still end up with very smooth and creamy pudding)
- place plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming
- chill for at least 30 minutes (best chilled for 4-6 hours)
- serve with freshly whipped cream
- Prep Time: 15 minutes
- Cook Time: 20 minutes