I can’t even tell you the last time I had something with butterscotch. 2010 maybe? It’s been awhile. I have no idea where I got the idea for butterscotch pudding- someone mentioned it on tv or I glanced it on a restaurant menu- but I got it in my head and couldn’t stop thinking how wonderful butterscotch pudding sounded.
I remember my Mom making this out of a box and it was always a favorite when I was a kid. My own children really don’t ever have butterscotch flavored desserts and they definitely have never tried butterscotch pudding. So I got to work making batch after batch of pudding until I found a really simple recipe that totally hit the spot.
Homemade whipped cream cuts down on the sweetness just a bit and makes this such a great and simple nostalgic dessert.
Ready to dig into your own bowl of butterscotch pudding? Here we go!
- 3 tablespoons corn starch
- 1 cup brown sugar (light or dark works fine)
- 2 egg yolks
- 2 cups milk (whole or 2%)
- 1 cup whipping cream
- 2 tablespoons butter (I prefer salted)
- 1 teaspoon vanilla
- Whipped cream:
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Add cornstarch and sugar to a saucepan and gently whisk together.
- In a separate bowl, mix together milk, cream and egg yolks and whisk together.
- Slowly pour the dairy mixture into the dry mixture, whisking everything together and place on the stovetop over medium- low heat.
- Stir with a wooden spoon for around 8 minutes until mixture starts to really bubble and thicken. (Be sure to continuously stir the entire time so you don't have scrambled eggs and so the mixture doesn't burn)
- Remove from heat, quickly add in butter and vanilla- stir to incorporate and place in a large bowl.
- Add saran wrap immediately covering the top of the pudding to keep the top smooth and creamy.
- Serve warm or chill for several hours and top with fresh whipped cream.
- To make the whipped cream, add heavy cream to a stand mixer and mix on medium-high speed for about 4 minutes until you start to see stiff peaks forming. Add in sugar and vanilla and stir just until incorporated.
- Remove whipped cream and use to dollop on top of pudding.
Just a few notes- the homemade whipped cream takes no time at all and I can’t recommend it more highly over store bought whipped cream. It really makes a huge difference.
You can top your pudding with crushed toffee, crushed nuts, shaved chocolate etc.. if you like.
Also to make this for adults, don’t be shy about adding a splash of bourbon into the pudding mixture after you remove it from heat with the butter and vanilla. Yum!
I really hope you enjoy this recipe. Please come back and let me know what you think.
Here are a few other recipes you might also enjoy: