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You and your family will love this homemade butterscotch pudding and its old fashioned flavor! Top it with whipped cream or a little chocolate for the best from scratch dessert. | justalittlebitofbacon.com #pudding #butterscotch #dessertrecipes
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Old Fashioned Homemade Butterscotch Pudding

You and your family will love this homemade butterscotch pudding and its old fashioned flavor! Top it with whipped cream or a little chocolate for the best from scratch dessert.
Course Dessert
Cuisine American
Keyword butterscotch pudding
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings 6 puddings
Calories 300kcal
Author justalittlebitofbacon

Ingredients

Butterscotch Pudding

  • 3 egg yolks
  • 2 tbsp cornstarch
  • 2 cups half and half
  • 3/4 cup brown sugar
  • 1/2 tsp kosher salt
  • 1/4 cup water
  • 4 tbsp unsalted butter
  • 2 tsp vanilla extract

Suggested Toppings

  • whipped cream
  • chopped bittersweet chocolate
  • bittersweet chocolate ganache
  • candied pecans or walnuts

Instructions

  • Whisk together the egg yolks and cornstarch. Set aside.
  • Pour the half and half into a small saucepan and bring it to a simmer. Keep it warm on low until you need it.
  • Combine the brown sugar, salt, and water in a medium saucepan and bring to a boil over medium high heat.
  • Boil the mixture, without stirring, until it is dark brown, 8-10 minutes.
  • Whisk in the butter until combined.
  • Pour in 1/2 cup of the half and half. Whisk to combine, then slowly add the rest. Whisk smooth while making sure to get the edges and corners of the saucepan.
  • While whisking the eggs constantly, slowly drizzle about 1 cup of the butterscotch into the prepared egg yolks. Then, while whisking the butterscotch, pour the tempered egg mixture into the saucepan.
  • Cook the pudding on medium heat while whisking constantly. The pudding will start to slowly bubble as it thickens. Let it bubble for 1 minute to fully activate the cornstarch. This should all take about 2 minutes.
  • Off the heat, add the vanilla and stir in. Taste the pudding and add a pinch more salt if needed.
  • Ladle the pudding into 6-8 small cups. Cover the cups with plastic wrap (let the wrap touch the surface of the pudding if you don't want it to form a skin).
  • Refrigerate the pudding until firm, cold, and set. This will take 3-4 hours.
  • Serve with whipped cream, chopped chocolate, chocolate ganache or other toppings of your choosing.

Notes

  • Bittersweet chocolate ganache: Finely chop 4 ounces of bittersweet chocolate. Transfer the chocolate to a medium bowl. Bring 1/2 cup of heavy cream to a boil. Pour the cream over the chocolate and let sit 1 minute. The whisk briskly until the mixture is smooth (it may seem grainy at first - persevere). Let the ganache cool on the counter until it is thick but pourable.
  • Milk: If you want to reduce the fat content (and calories), switch to whole milk from the half and half. The pudding will not be as beautifully creamy, but it will still be quite good.

Nutrition

Calories: 300kcal