This Salted Butterscotch Pudding Recipe is what my dessert dreams are made of. If you’re a fan of Salted Caramel Ice Cream then you’ll love this warm, pudding version!
I eat ice cream for dessert throughout most of the warm season and pretty far into fall but then when the cold hits, I switch over to this butterscotch pudding served warm. It’s creamy, dreamy and perfect to enjoy while my legs are hidden under a blanket and Josh and I are watching our latest favorite TV show.
About the Recipe
• This pudding recipe is actually super easy, taking around 10 minutes tops to make.
• You must pre-warm the milk before adding it to the butter/sugar mixture. Do this before you start melting the butter just so you have everything on hand. I put the milk in a glass measuring cup and microwave for 2 minutes.
• Stir constantly throughout most of the making of the pudding, this will prevent clumps and scorching. This will also help to get it at the perfect consistency. I stir a the brown sugar is melting, as I’m adding the milk gradually, and after I’ve added in the egg yolk and corn starch mixture. Stir, stir, stir.
• Make sure the cornstarch is completely mixed into the egg yolk, cream mixture so they’re aren’t any clumps.
• Also, make sure to bring the pudding to a light simmer (just a few bubbles will do) so that the cornstarch flavor will all cook out and just create thickness.
• If you do accidentally get a few clumps you can pour the pudding through a wire mesh sieve and that should help fix the problem.
How do you make Butterscotch Pie?
• To turn this simple recipe into a pie, you will need to add 1 extra tablespoon of cornstarch to thicken the pudding a bit more. Use this pie crust recipe, and pre-bake (or par-bake) it completely with pie weights or beans before filling it with the pudding. Top the pudding with whipped cream and refrigerate for 1 hour before serving.
If we are having friends over, I like to make this pudding into a pie or serve the pudding with a slice of my Grandma’s Pound Cake and a big spoonful of freshly whipped cream with a pinch of salt on top. For a real fun experience, we get out all of the parts to the dessert (pound cake slices, whipped cream, pudding, and salt, and let everyone construct their own dreamy dessert. Sometimes its just more fun to involve your guests!
The Salted Butterscotch Pudding is what dreams are made of!
Course:
Dessert
Cuisine:
American
-
2 1/2
cups
milk,
I use 2% or whole -
2
tablespoons
butter -
1
cup
brown sugar,
packed -
1/4
cup
heavy cream -
3
large
egg yolks -
2 1/2
tablespoons
corn starch -
1/4
teaspoon
sea salt -
2
teaspoons
pure vanilla extract
In a small bowl mix together, heavy cream, corn starch and egg yolks. Whisk well to combine without any clumps.
Heat up milk in a microwavable container for about 2 minutes or until hot but not boiling. Set aside.
In a medium saucepan over medium heat, melt butter. Add brown sugar and use a spatula to stir constantly until brown sugar melts. Slowly add in warm milk, it may spatter a little when it hits the pan so add carefully. Use a wire whisk to continually stir in the milk. Add in the salt.
When the milk mixture begins to simmer just barely, add a couple tablespoons of the hot milk mixture to the cornstarch and egg yolks. Use a small whisk or fork to temper and mix this together. Add a couple more tablespoons of the hot milk then, pour the cornstarch mixture into the saucepan. Cook, stirring constantly, over medium heat until it starts to bubble. Cook for 1-2 minutes once its bubbling and it starts to thicken.
Remove from heat and stir in the vanilla extract. Continue to whisk for a minute or so after you remove it from the heat.
Serve warm or transfer to containers that you can store in the fridge (jars work well).
