Grandma’s Favorite Butterscotch Pudding isn’t just her favorite… it’s destined to be one of yours as well! That creamy, golden-orange pudding is just so rich and buttery, with that distinct smoky note that makes butterscotch so enticing. It’s simple and rustic, but lip-licking delicious and actually fairly simple to make! A home-cooked meal just wouldn’t be complete without a bowl of Grandma’s Favorite Butterscotch Pudding to finish it off with!
Ingredients
- 1/2 cup dark brown sugar, packed
- 3 tablespoons cornstarch
- 1/8 teaspoon fine salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
Directions
Step 1 –Place a fine-mesh sieve over a medium heatproof bowl. Set it aside.
Step 2 –In a medium saucepan without any heat on, add the brown sugar, the cornstarch, and the salt and whisk to combine.
Step 3 –In a medium bowl, add the milk, the heavy cream, and the egg yolks and whisk to combine.
Step 4 –Add the milk mixture to the brown sugar mixture and whisk to combine.
Step 5 –Place the saucepan over medium-high heat and cook, while whisking constantly, until the mixture thickens and is bubbling, about 8-12 minutes.
Step 6 –Reduce the heat to medium-low and cook the pudding mixture, while whisking for 1 minute.
Step 7 –Transfer the saucepan from the heat and pour the pudding mixture through the prepared sieve into the heatproof bowl.
Step 8 –Add the butter and the vanilla to the pudding mixture in the bowl and stir until combined.
Step 9 –Press plastic wrap directly onto the surface of the pudding mixture. This is critical to prevent the pudding from forming a skin.
Step 10 –Refrigerate the pudding until firm, for at least 3 hours and up to 3 days.
Step 11 –Remove and discard the plastic wrap and whisk the pudding until smooth.
Step 12 –Serve.
