Imagine the rich, velvety texture and the warm, caramel-like aroma of butterscotch pudding wafting through your kitchen.
This classic dessert is a breeze to whip up, offering a comforting indulgence that’s loved by all.
As the brown sugar, butter, and vanilla meld together, they create a luscious treat that transforms humble ingredients into something truly special.
Let’s bring this delightful dessert to life and savor every spoonful!
Kitchen Tools Required
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 set of measuring spoons
- 4 serving dishes
Ingredients
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing the Butterscotch Pudding Dessert, follow this timeline:
- Reading & Preparation (5 minutes)
- Quickly go through the recipe and instructions to familiarize yourself with the process and gather all the necessary ingredients and equipment.
- Prep Work (5 minutes)
- Measure out the brown sugar, cornstarch, and salt.
- Measure the milk and have it ready.
- Prepare the butter and vanilla extract for easy access during cooking.
- Cooking (15 minutes)
- 0-5 minutes:
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the whole milk until the mixture is smooth.
- 5-10 minutes:
- Place the saucepan over medium heat and begin stirring constantly.
- 10-15 minutes:
- Continue to stir until the mixture thickens and comes to a boil.
- Boil for 1 minute while continuing to stir.
- Remove from heat and stir in the butter and vanilla extract until well combined.
- Transfer & Resting (5 minutes)
- Pour the pudding into a mixing bowl.
- Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- Refrigeration (2 hours)
- Place the covered pudding in the refrigerator to set.
- Serving (5 minutes)
- After the pudding has set, divide it among 4 serving dishes.
- Optionally, sprinkle a pinch of sea salt over the pudding before serving for added flavor.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
Gradually whisk in the whole milk until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Boil for 1 minute while continuing to stir.
Remove the saucepan from heat and add the butter and vanilla extract, stirring until the butter is melted and well combined.
Pour the pudding into a mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate the pudding for at least 2 hours before serving.
Divide the pudding among 4 serving dishes and serve chilled.
Serving Tips
- Whipped Cream Topping: Add a dollop of whipped cream on top for a creamy contrast and extra indulgence.
- Chopped Nuts: Sprinkle some toasted chopped nuts like pecans or walnuts for a crunchy texture.
- Caramel Drizzle: Drizzle a bit of caramel sauce over the pudding to enhance its rich, buttery flavor.
- Fresh Berries: Serve with fresh raspberries or blueberries for a burst of color and a hint of tartness.
- Chocolate Shavings: Garnish with chocolate shavings for a touch of elegance and a complementary chocolate note.
Storage
Store leftover butterscotch pudding in an airtight container in the refrigerator for up to three days.
Ensure the surface is covered with plastic wrap to prevent a skin from forming.
Freezing
Freezing butterscotch pudding isn’t recommended.
It can alter the creamy texture. Instead, store it in the refrigerator for up to three days in an airtight container for best results.
Reheating
When reheating butterscotch pudding, gently warm it in a saucepan over low heat.
Stir constantly to maintain a smooth texture.
Avoid microwaving to prevent uneven heating or curdling.
Final Thoughts
Butterscotch pudding is a classic dessert that combines rich flavors with a creamy texture. It’s perfect for a cozy night in or a special occasion.
The simplicity of the ingredients and the ease of preparation make it an ideal choice for both novice and experienced cooks.
Remember to stir constantly while cooking to avoid any lumps and achieve a velvety consistency.
Allowing the pudding to rest in the refrigerator guarantees it sets properly and enhances the overall flavor.
For a delightful twist, consider adding a sprinkle of sea salt or using different types of brown sugar to suit your taste preferences.
Enjoy your homemade butterscotch pudding as a satisfying treat that’s sure to impress!
Frequently Asked Questions
Can I Substitute Non-Dairy Milk in the Recipe?
You can substitute non-dairy milk, like almond or oat, for a creamy texture. Whisk constantly for smoothness. Consider pairing with toasted coconut for a tropical twist. Use a splash of coconut cream for added richness and depth.
How Can I Make This Pudding Vegan?
To make it vegan, swap whole milk for almond or soy milk, and use vegan butter. Add vanilla bean for artistry and top with coconut whipped cream. Enhance flavor by pairing with toasted nuts or dark chocolate shavings.
What Can I Do if My Pudding Is Too Thick?
If your pudding’s too thick, gently whisk in a splash of warm plant-based milk until it reaches your desired consistency. For artistic flair, garnish with a sprinkle of toasted nuts or drizzle of caramel for added flavor depth.
Can I Add Chocolate to the Butterscotch Pudding?
You can definitely add chocolate to your pudding. Melt some dark chocolate and swirl it in before chilling. This creates an artistic marbled effect and pairs beautifully, enhancing the rich, caramel notes of your butterscotch base.
How Long Can the Pudding Be Stored in the Fridge?
You can store the pudding in the fridge for up to three days. Enhance its presentation with a dollop of whipped cream and a sprinkle of dark chocolate shavings for a rich flavor pairing that elevates the experience.
Butterscotch Pudding Dessert
Equipment
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 set of measuring spoons
- 4 Serving dishes
Ingredients
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the whole milk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute while continuing to stir.
- Remove the saucepan from heat and add the butter and vanilla extract, stirring until the butter is melted and well combined.
- Pour the pudding into a mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 2 hours before serving.
- Divide the pudding among 4 serving dishes and serve chilled.
Notes
