Classic Butterscotch Pudding Recipe

Hi today, we're going to make Butterscotch Pudding!
This rich, creamy dessert is perfect for any occasion. Whether you serve it in a wine glass for a fancy touch or in a simple bowl for a more casual treat, it's sure to delight. Pudding is not that difficult to make, so let's get started!

Ingredients:
Milk Mixture:
2 et 1/2 cups (600 mL) whole milk (full fat)
Egg Mixture:
1 large egg
2 large egg yolks
Butterscotch Base:
1 cup (210 g) firmly packed dark brown sugar
1/2 teaspoon salt
1/4 cup (30 g) cornstarch (corn flour)
Final Additions:
1/4 cup (60 mL) whole milk
3 tablespoons (42 g) butter (salted or unsalted)
1 et 1/2 teaspoons pure vanilla extract

Instructions:
Heat the Milk:
In a saucepan, heat 2 et 1/2 cups (600 mL) of whole milk over medium heat until it starts to simmer, with bubbles forming around the edges. Be careful not to boil the milk.

Prepare the Egg Mixture:
In a heatproof bowl, whisk together 1 large egg and 2 large egg yolks until well combined.
Add 1 cup (210 g) of firmly packed dark brown sugar and whisk until smooth.

Add 1/2 teaspoon salt and 1/4 cup (30 g) of cornstarch (sifted to remove lumps) and whisk until fully incorporated.

Thin the Egg Mixture:
Add 1/4 cup (60 mL) of whole milk to the egg mixture and whisk until smooth. This helps to thin the mixture for easier incorporation with the hot milk.

Combine Hot Milk and Egg Mixture:
Gradually add the hot milk to the egg mixture while continuously whisking to prevent curdling. Start with a small amount to temper the eggs, then gradually add the rest.

Cook the Pudding:
Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly to prevent the eggs from curdling and to thicken the pudding. This will take about 3-5 minutes. The pudding will start to thicken rapidly, and you’ll see large bubbles forming. Continue to cook until the mixture reaches the consistency of mayonnaise.

Strain the Pudding:
Pour the thickened pudding through a fine-mesh strainer into a clean bowl to remove any lumps.

Add Final Ingredients:
Stir in 3 tablespoons (42 g) of butter and 1 1/2 teaspoons pure vanilla extract until fully melted and incorporated.

Chill the Pudding:
If you prefer warm pudding, you can serve it immediately. Otherwise, cover the surface of the pudding with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled (at least 2 hours or overnight).

Serve:
Serve the chilled pudding in bowls, wine glasses, or any preferred serving dish.
Optional: Top with whipped cream, toasted pecans, or chopped chocolate for extra indulgence.
This Butterscotch Pudding is a fantastic comfort food with a smooth and creamy texture and rich butterscotch flavor. Perfect for any occasion, it’s sure to be a hit with both kids and adults. Enjoy, and until next time, don't forget to like and comment.