homemade butterscotch pudding
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put down the box. making pudding from scratch is easier than you think, and this homemade butterscotch pudding is a classic for a reason
philosophy is really nostalgia, the desire to be at home ~novalis
there is something about starting a new year that puts me in a nostalgic mood. maybe it was charlie turning 18 last week, that was a tough one. whatever the reason i have been craving simple, nostalgic, comfort food. a fire in the fire place, pot roast slowly braising in the oven, and a bowl full of homemade butterscotch pudding.
truly it does not get any more comforting than homemade pudding. as a kid i would love finding a bowl cooling in the fridge. is it strange that i actually liked the skin? for us as kids it was always chocolate pudding, but as a adult i have much love for butterscotch.
this homemade butterscotch pudding is as smooth as silk. it is pure comfort in a bowl. the perfect ending to a family meal, and nearly as easy to make as the box. there are no fancy ingredients or special equipment needed, and besides the chilling time (this is best made early in the day so it can chill for 4 – 6 hours) homemade pudding requires very little time.
if you are looking for a comforting dessert, this homemade butterscotch pudding is it.
homemade butterscotch pudding
- 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
- 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
if you like your pudding silky smooth, strain the mixture before chilling. i usually skip this step, but just like with my oatmeal, i’m not afraid of a few lumps. homemade pudding thickens with time. it can be eaten after about 30 minutes, but for the best texture i like to chill it for at least 4 hours. the pudding can be kept covered in the refrigerator for up to 3 days. if you allow your pudding to chill overnight, i like to whisk it a bit before spooning into bowls. this makes for an extra creamy texture.
of course you will want to top your homemade butterscotch pudding with freshly whipped cream, and if you’re like my kids some chocolate shavings.