Kelly's Butterscotch Pudding: Silky Homemade Dessert
This pudding is silky, creamy, and deeply flavorful.Brown sugar and butter create authentic butterscotch taste.Cornstarch thickens the custard to a luscious consistency.Vanilla adds warmth and aroma.Chilling produces a smooth and velvety dessert.Perfect for elegant dinners and nostalgic comfort treats.
Ingredients
- 1 cup dark brown sugar
- 4 tablespoons unsalted butter
- 3 cups whole milk
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream (optional, for extra richness)
Instructions
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until dissolved and bubbling.
- In a bowl, whisk together cornstarch, egg yolks, salt, and 1/2 cup of the milk until smooth.
- Warm the remaining milk in a separate saucepan until hot but not boiling.
- Gradually whisk the hot milk into the egg mixture.
- Return the mixture to the saucepan with the brown sugar mixture. Cook, whisking constantly, until thick and glossy.
- Remove from heat and stir in vanilla and heavy cream, if using.
- Pour into serving dishes and cover the surface with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 2 hours. Top with whipped cream and toffee bits before serving.
Notes
- Dark brown sugar provides deeper flavor.
- Constant whisking prevents lumps.
- Tempering avoids scrambled eggs.
- Plastic wrap prevents skin formation.
- Heavy cream adds luxurious richness.
- Chill thoroughly for the best texture.
- Use whole milk for a creamier result.
- Flavor intensifies overnight.