One easy swap takes common plain vanilla to one thing nostalgic and crave-worthy! This Home made Butterscotch Pudding makes use of brown sugar as an alternative of granulated sugar to make a candy small batch of pudding with notes of caramel.
In case you’re nervous about making do-it-yourself butterscotch pudding, please know that in case you can stir, you may make pudding! It’s actually nothing greater than stirring substances in the correct order and including warmth on the proper time.
And sure, the one distinction between vanilla pudding and butterscotch pudding is using brown sugar as an alternative of white granulated sugar! So, seize your whisk and wood spoon, and let’s make it!
My do-it-yourself vanilla pudding recipe is right here, in case you don’t have brown sugar in your pantry!
Components
- Brown Sugar. One cup of brown sugar is what provides butterscotch pudding its traditional taste. It may be mild brown sugar or darkish brown sugar.
- Cornstarch. One-quarter cup of cornstarch is what thickens the combination into pudding. We’re going to first whisk it into the cream earlier than including warmth in order that it absolutely dissolves. Cornstarch have to be absolutely dissolved into a chilly liquid earlier than it may be heated in order that lumps don’t kind! Please comply with the directions on this recipe for butterscotch pudding precisely to ensure a easy creamy consequence.
- Salt. One-quarter teaspoon of high-quality sea salt to stability the sweetness.
- Heavy Cream. One cup of heavy cream. Personally, I like my pudding to be half milk and half heavy cream. If you’re okay with a barely thinner last outcomes, you utilize half and half as an alternative of the cream. Or, you should utilize all half and half (a complete of three.5 cups of half and half).
- Milk. You want 2.5 cups of milk. I want complete milk, however you should utilize 2% additionally. I don’t suggest utilizing skim milk.
- Vanilla. One teaspoon of actual vanilla extract is crucial!
- Butter. One of many methods we cease the cooking course of once we’re making a custard or pudding is so as to add fats! So, on the very finish of constructing butterscotch pudding, we’re going to show off the warmth and stir in 2 tablespoons of butter. It makes the dessert additional creamy, but it surely additionally stops the cooking course of earlier than it will get too thick or agency.
The right way to Make Butterscotch Pudding
In a medium bowl, whisk collectively the brown sugar, corn starch and salt. Whisk very properly to interrupt up any lumps.
Subsequent, slowly stream within the heavy cream whereas whisking till easy.
Pour the milk and cream combination right into a saucepan and switch the range onto medium. Deliver the pudding to a simmer whereas continually stirring with a wood spoon. You’ll want to scrape the edges and backside of the saucepan throughout cooking.
As soon as the pudding begins to softly simmer, flip the warmth to low and cook dinner one other 1 minute. Flip off the warmth.
As soon as the warmth is off, stir within the butter and vanilla.
Pour the combination into 4 small cups, cowl with plastic wrap and refrigerate no less than 4 hours earlier than serving. In case you don’t like a pudding pores and skin, press the plastic wrap immediately on the floor of the pudding earlier than chilling.
Storage/ Make Forward:
You can also make this pudding as much as 3 days upfront, and preserve it tightly lined within the fridge. Don’t freeze pudding. Eat the pudding inside 5 days of constructing it.
Prep Time
quarter-hour
Extra Time
4 hours
Complete Time
4 hours quarter-hour
Components
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 1/2 cups milk
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter
- additional cream for topping
Directions
- In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir frivolously with a whisk to mix.
- Then, slowly pour in 1/2 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the final of the cream slowly, nonetheless whisking.
- Add the milk slowly and whisk very properly to make sure all of the dry substances are dissolved.
- Pour the milk and cream combination right into a saucepan and switch the range onto medium. Deliver the pudding to a simmer whereas continually stirring with a wood spoon. You’ll want to scrape the edges and backside of the saucepan throughout cooking.
- As soon as the pudding begins to softly simmer, flip the warmth to low and cook dinner one other 1 minute. Flip off the warmth, after which stir within the butter and vanilla.
- Pour the combination into 4 small serving dishes, cowl with plastic wrap and refrigerate no less than 4 hours earlier than serving. Tip: In case you don’t like a pudding pores and skin, press the plastic wrap immediately on the floor of the pudding earlier than chilling.
Diet Info:
Yield:
4
Serving Measurement:
1
Quantity Per Serving:
Energy: 562Complete Fats: 33gSaturated Fats: 21gTrans Fats: 1gUnsaturated Fats: 10gLdl cholesterol: 103mgSodium: 236mgCarbohydrates: 61gFiber: 0gSugar: 54gProtein: 7g
