Butterscotch Pudding
This easy homemade Butterscotch Pudding comes together in minutes! Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever!
Ingredients
- 6egg yolks
- 1 ½ cupsbrown sugar (firmly packed, dark or light)
- 3 tbspcornstarch
- ½ tspsea salt
- 3 cupshalf and half or whole milk
- 4 tbspunsalted butter (cubed)
- 1 tspvanilla extract
Directions
- 1
Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it's easier to move to the fridge.)
- 2
Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.
- 3
Gradually whisk in the remaining half and half (or milk).
- 4
Place over medium heat and bring to a simmer, whisking frequently.
- 5
Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer - do not let it come to a boil.
- 6
Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract.
- 7
Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. Divide the pudding evenly among the ramekins and cover with plastic wrap.
- 8
Refrigerate until the pudding is set and chilled, about 4 hours or overnight.
- 9
Remove plastic and serve chilled.