Traditional Butterscotch Pudding
A classic butterscotch pudding made with brown sugar, butter, egg yolks, milk, and cream. Smooth, rich, and perfect for making ahead.
Equipment
- Medium saucepan
- mixing bowls
- ramekin or small cups
Ingredients
- ½ cup 100g dark brown sugar – gives depth and caramel notes
- ⅓ cup 40g cornstarch
- Pinch of sea salt
- 2 cups 480ml whole milk
- ½ cup 120ml heavy cream
- 3 large egg yolks
For the Butterscotch Flavor
- ¼ cup 55g unsalted butter
- ½ cup 100g dark brown sugar (yes, another batch — this creates that deep butterscotch layer!)
To Finish
- 1½ tsp vanilla extract
- Optional: flaky sea salt for topping
- Optional: whipped cream for serving
Instructions
- In a bowl, whisk together the cornstarch, ½ cup brown sugar, salt, egg yolks, and ½ cup milk until smooth and lump free, then set aside.
- In a saucepan over medium heat, melt the butter, add the remaining ½ cup brown sugar, and cook for 2 to 3 minutes until bubbling and caramelized, then slowly whisk in the remaining milk and heavy cream.
- Slowly whisk the warm butterscotch mixture into the egg and cornstarch mixture a little at a time to temper the eggs, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, for 4 to 6 minutes until thick and smooth, then cook for 1 additional minute once bubbling to remove any starchy taste.
- Remove from the heat and whisk in the vanilla along with a small pinch of salt, if using, to enhance the flavor.
- Pour the pudding into small cups or ramekins, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill for at least 2 hours, ideally 4, before serving.
