Homemade Butterscotch Pudding

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 46g (36g sugars)
• Protein: 6g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then let it cook without stirring until it turns into a deep amber color.
2. 2.
   In a separate bowl, whisk together the milk, cream, egg yolks, cornstarch, and salt until well combined.
3. 3.
   Slowly pour the milk mixture into the caramelized sugar, whisking constantly to prevent lumps from forming.
4. 4.
   Place the saucepan back on the stove over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
5. 5.
   Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
6. 6.
   Strain the pudding through a fine-mesh sieve to remove any lumps.
7. 7.
   Divide the pudding into individual serving dishes and cover each with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
8. 8.
   Refrigerate for at least 2 hours, or until chilled and set.
9. 9.
   Serve the Butterscotch Pudding chilled, optionally topped with whipped cream and toasted nuts.

Treat your ingredients with care...

• Sugar — Be careful when caramelizing the sugar to avoid burning it. Stir constantly and keep an eye on the color change.
• Cornstarch — Make sure to whisk the cornstarch with the other ingredients thoroughly to prevent lumps in the pudding.

Tips & Tricks

• For a deeper butterscotch flavor, you can add a splash of butterscotch liqueur to the pudding mixture.
• To prevent a skin from forming on the surface of the pudding, make sure to press the plastic wrap directly onto the pudding while chilling.
• For a fun twist, you can layer the Butterscotch Pudding with crushed cookies or cake crumbs in individual serving glasses.

Serving advice

Serve the Butterscotch Pudding chilled in individual dessert bowls or glasses. Top each serving with a dollop of freshly whipped cream and a sprinkle of toasted nuts for added crunch and flavor.

Presentation advice

To enhance the presentation, you can drizzle a small amount of warm butterscotch sauce over the chilled pudding just before serving. Garnish with a mint leaf or a dusting of cocoa powder for an elegant touch.